Buttermilk Squash Soup: A Tangy and Velvety Autumn Delight
As the leaves turn and the air chills, a warm bowl of soup becomes the ultimate comfort. This recipe introduces a tangy twist to classic squash soup with buttermilk, creating a delightful balance of sweet and savory.
Why This Buttermilk Squash Soup is a Must-Try:
- Tangy Elegance: Buttermilk’s acidity complements the squash’s sweetness.
- Luxurious Creaminess: Buttermilk enhances the soup’s velvety texture.
- Unique Autumnal Experience: A refreshing twist on traditional squash soups.
Ingredients:
- 2 pounds of your chosen squash (yellow, kabocha, or Buttermilk), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup buttermilk
- Optional garnishes: toasted pepitas, fresh thyme leaves, a dollop of crème fraîche.
Instructions:
- Roast the Squash:
- Preheat to 400°F (200°C).
- Toss squash with oil, salt, and pepper.
- Roast 25-30 minutes, until tender.
- Sauté Aromatics:
- Sauté onion and garlic until softened.
- Simmer:
- Add squash, broth, ginger, nutmeg. Simmer 15 minutes.
- Blend:
- Blend until smooth.
- Add Buttermilk:
- Remove from heat; stir in buttermilk.
- Season and Serve:
- Season; garnish and serve warm.
Nutritional Value (Approximate per Serving):
| Nutrient | Amount (Approx.) |
| Calories | 190-260 |
| Protein | 6-9g |
| Fat | 9-14g |
| Carbohydrates | 28-38g |
| Fiber | 6-9g |
| Sodium | 300-500mg |
| Vitamin A | High |
| Vitamin C | Moderate |
| Potassium | Moderate |
Frequently Asked Questions
- “How do you make squash soup creamy?”
- Blending the roasted squash with broth until very smooth is key. Buttermilk, or cream, added at the end, adds extra creaminess.
- “Is Buttermilk squash soup healthy?”
- Yes, it’s generally healthy, rich in vitamins, fiber, and antioxidants. Buttermilk adds protein and calcium.
- “Can you freeze squash soup?”
- Yes, freeze before adding buttermilk. Thaw and gently reheat.
- “What spices go well with squash soup?”
- Ginger, nutmeg, cinnamon, and thyme are popular. You can also add a pinch of cayenne for warmth.
- “What to serve with squash soup?”
- Crusty bread, a green salad, roasted vegetables, or a grilled cheese sandwich are great accompaniments.
Enjoy this unique and comforting Buttermilk squash soup with a delightful buttermilk twist!