Buttermilk Squash Soup Recipe

Buttermilk Squash Soup Recipe
Buttermilk Squash Soup Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    teaspoon cumin seeds

  • 1/4

    cup / 2 oz / 55g unsalted butter

  • fine grain sea salt

  • 3

    tablespoons unsalted butter

  • 2

    medium yellow onions, chopped

  • 2

    medium garlic cloves

  • 1

    pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes

  • 2 1/2

    pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices

  • 4

    cups / 950 ml good tasting vegetable stock

  • 1

    cup / 240 ml buttermilk

  • 1

    bunch of chives, chopped

Directions

In a skillet, over medium heat, toast the cumin seeds until they are fragrant. Just a minute or two. Use a mortar and pestle to pound the seeds into a fine powder. Alternately, you can use an electric spice grinder. Set aside. In the same skillet, melt the butter and cook until it's brown and gives off a deliciously nutty aroma. Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place. You want the butter to stay liquid until you're ready to use it. To make the soup, heat the butter in your largest pot or stockpot over medium-high heat. Add the onions, garlic, and a bit of salt. Saute for a few minutes, or until the onions start to get translucent. Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up. Stir in 3 1/2 cups of the stock (most of it) - the stock should just barely cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, roughly another 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Taste and add more salt if needed. Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.

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