Photo: Cala
Buttermilk Squash Soup Recipe
11 ingredients
15 min + 40 min
openrecipes
A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives.
Estimated Nutrition (whole recipe, rough)
469
Calories
14g
Protein
20g
Fat
61g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Pumpkin | 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
- 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
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