Summer Squash

Buttermilk Summer Squash Soup

4 slices sourdough bread, 1/2-inch thick, torn into 1/2-inch pieces, to equal 1 cup of bread cubes
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
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, peeled and cut into 1/2-inch cubes
3 1/2 cups low-sodium defatted chicken stock
1/2 cup low-fat buttermilk
Finely chopped chives, as garnish

Preheat oven to 350 degrees F. Place bread cubes in medium bowl and drizzle with olive oil. Season with salt and pepper; toss. Transfer to rimmed baking sheet; toast in oven until crisp and golden brown, about 13 minutes. Let cool.

Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.

Let cool slightly. Carefully ladle soup into a blender and puree until smooth. Pour through a fine sieve into a clean saucepan. Place pan over medium-low heat. Stir in the remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Dived soup and croutons among bowls and garnish with chives.

Serves 7 (makes 7 cups).

From “Martha Stewart Living” magazine.

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