Ingredients

• 1 tablespoon butter, unsalted

• 2 medium squash, summer

• 1 medium onion

• 1 medium russet potato

• 3 clove garlic

• 3 1/2 cup vegetable broth

• 1/2 cup buttermilk

• 1 tsp salt more to taste

• 1/2 tsp fresh ground pepper more to taste

Toppings (optional)

• 2 tablespoon chives, fresh, chopped

Instructions

Peel and cut up your yellow squash, potatoes, and onions. Mince garlic.

Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.

Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.

Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)

Place pan over medium-low heat. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes.

Serve with fresh herbs.