Recipe

Yellow Squash Buttermilk Bisque Recipe

	Crabhappychick / All my dishes 1 year, 4 months ago This recipe is very similar to my Red Pepper Bisqu soup! Very low in calories and high in fiber and flavor! Actually delicious AND good for you! Pittsburgh Tribune Review Prep:10m Cook:35m Servings:4	Crabhappych
	garlicky lemony basily creamy yellow squash leeks soup

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Ingredients

3 tablespoons olive oil

2 medium-size leeks, cleaned, and light green and white parts finely chopped

6 yellow summer squash, thinly slice

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

4 cups chicken or vegetable stock

1 tablespoon lemon juice

2 tablespoons finely chopped basil

2 tablespoon finely chopped chives

1 cup buttermilk

2 tablespoons finely shredded basil, for garnish

Directions

In a large soup pot, heat the oil over medium heat. Saute the leeks for 5 to 7 minutes or until softened. Add the squash and saute for another 5 minutes or until lightly browned. Add the garlic and cook for another minute. Season with salt and pepper.

Add the stock and cook the soup, covered, for about 15 minutes, or until the squash is tender. Process the soup with a hand blender in the pot or in the blender until pureed.

Pour into a bowl. Place in the refrigerator and chill for at least 4 hours.

Right before serving, add the lemon juice, basil, chives and buttermilk. Season with salt and pepper. Taste for seasoning. Chilled soups usually need more seasoning, because the chilling process reduces the flavor. You can always add some extra liquid to re-create the proper texture and thickness.

To serve, ladle into soup bowls and garnish with shredded basil.

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