Soup’s On @ 1102

This is  the first week for Soup’s On!  In the Future, last weeks soup and my ratings of it will appear here.  I would love to hear your results and reviews if you’re cooking along with me.  

Buttermilk Squash Soup

Buttermilk Squash Soup Recipe

I used yellow summer squash here, but you can certainly substitute any green summer squash/zucchini. I also do a version with peas – also good with the cumin butter. And while we’re on the topic, it’s nice to have the cumin brown butter on hand, so if you think it sounds like something you might like make a double or triple batch of it.

1 teaspoon cumin seeds
1/4 cup  unsalted butter
fine grain sea salt

3 tablespoons unsalted butter
2 medium yellow onions, chopped
2 medium garlic cloves

1 pound  potatoes, cut into 1/4-inch cubes

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

4 cups good tasting vegetable stock
1 cup buttermilk
1 bunch of chives, chopped

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.

Serves 10.

Prep time: 15 min – Cook time: 40 min

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Published in: on January 11, 2012 at 9:00 am  Leave a Comment  

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