Photo: Cala
Buttermilk Summer Squash Soup Recipe
11 ingredients
Serves 6 - 8.
openrecipes
A pureed summer squash soup with a buttermilk twist. I used a hint of red pepper, a bit of rosemary for depth, some potato for body, garlic, shallots - and aside from the buttermilk, nothing too far beyond the usual suspects.
Estimated Nutrition (whole recipe, rough)
711
Calories
22g
Protein
44g
Fat
63g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a generous splash of olive oil or (3T.) knob of butter
- 3 large shallots, chopped
- a couple pinches of fine-grain sea salt
- pinch of crushed red pepper flakes
- 3-inch sprig of rosemary
- 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
- 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
- 3 medium cloves garlic, chopped
- 3 cups lightly flavored vegetable stock or water
- 2/3 cup buttermilk
- garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes