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Buttermilk Squash Soup

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Whole Living
Related tags
soups gluten free nut free vegetarian lunch


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2 tablespoons unsalted butter

1 medium onion, coarsely chopped

3 garlic cloves, minced

2 pounds yellow summer squash, cut into 1/2-inch-thick rounds

1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes

3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat

1/2 cup low-fat buttermilk

Fresh chives, finely chopped, for garnish

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