Summer Squash Soup with Buttermilk and Herbs

Ingredients

1 Tbsp olive oil

1/2 yellow onion, chopped

1/4 tsp sea salt

pinch crushed red pepper flakes

3/4 lb yellow or green summer squash, cut into 1/2-inch thick slices/chunks 1/3 lb potatoes, un-peeled, cut into 1/4-inch thick pieces

1 1/2 medium cloves garlic, chopped 1 1/2 cups vegetable broth or water 1/3 cup buttermilk

1 Tbsp basil pesto

Directions

1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion, salt and red pepper flakes. Sauté until the onions are tender - a couple of minutes.

2. Stir in the squash and potatoes, and cook until the squash starts to get tender - a few minutes. Stir in the garlic, then add the stock (or water) to the pot.

3. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.

4. Purée the soup with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer or use a Vitamix blender. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed.

5. Add a small spoonful of pesto into each bowl, swirl into the soup and serve.

Serves 4 people.