The fresh flavors of summer will make this soup a new seasonal favorite! (And there's a secret ingredient that adds extra deliciousness!)
1 , chopped
3 , chopped
1 Pound, chopped
3 Cup (48 tbs)
1 Cup (16 tbs)
1 Cup (16 tbs), minced
1. In a skillet, heat oil over medium heat, saute onions for about 5 minutes until tender. Add tomatoes, cook for another 5 minutes.
2. Add squash and pour in the chicken broth, allow to boil, reduce the heat and simmer for about 15 minutes or until the squash is fork tender.
3. Gradually add in the buttermilk, while pureeing the soup using a hand blender. Add basil and mix.
4. Pour in soup bowls, garnish with fresh basil sprig and serve.