Summer Squash Buttermilk Soup 

Contributed by Becker Farms

3 tablespoons of extra virgin olive oil or butter

3 large shallots, chopped

Sea salt, fine-grain

Pinch of crushed red pepper flakes

3-inch sprig of rosemary

1 1/2 lbs. yellow or green summer squash, cut into 1/2-inch thick slices/chunks

3/4 lb. potatoes, unpeeled, cut into 1/4-inch thick pieces

3 medium cloves garlic, chopped

3 cups lightly flavored vegetable stock or water

2/3 cup buttermilk or whole milk- Milk will do if you do not like the tang of buttermilk

Garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta

Heat olive oil or butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Sauté until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.

Puree with a hand blender. If you prefer a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk (or milk), taste, and adjust the seasoning - adding more salt if needed. If desired add a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper. Yields 4 servings.