Buttermilk Squash Soup

Published July 7, 2010 at 3:41 a.m.

It has been one of those afternoons...I finished writing up this recipe, then realized I made a similar soup this time last year. Yikes. I'm officially starting to repeat myself. My apologies. Although, it was bound to happen at some point, I suppose. The soups - they're not exactly the same. I'm noticing a few significant differences as I look a little more closely. So I hope you don't mind if I still share this version.

This is what to expect. Compared to the original, this recipe makes a larger pot of soup - which should be helpful to those of you neck-deep in summer squash right now. It is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. Now, here's where the magic comes in. I finish the soup with a cumin brown butter drizzle that punches right through the creaminess. I can't get enough of the brown butter on its own. And just a drop of it swirling across the surface of each spoonful of soup makes all the difference here - so, don't be tempted to skip it.

The soup - I enjoyed it hot, but it is good thinned out a bit and served cold too. It's an efficient way to put a dent in any squash supply, and leftovers freeze quite well. If you have a large enough pot and a whole lot of squash to use up - double the recipe. And if cumin isn't your thing, or if you prefer rosemary or toasted almonds, have a look at this one. I'll try to avoid another repeat next year ;) -h

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