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Buttermilk Summer Squash Soup
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 ½ pounds yellow or green summer squash, cut into ½-inch thick slices/chunks
  • ¾ pound potatoes, un-peeled, cut into ¼-inch thick pieces
  • 3 medium cloves garlic, chopped
  • 3 cups lightly flavored vegetable stock or water
  • ⅔ cup buttermilk
Steps
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