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6 hours
Prep: 20 minutes
Cook: 25 minutes
92 calories per serving view nutrition facts
6 servings
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| 4 | medium | zucchini | wash, sliced 1 inch pieces |
| 1 | large | yellow crookneck squash | washed, sliced 1 inch pieces |
| 1 | each | pattypan squash | quartered |
| 1 | large | onion | thinly sliced |
| 1 | teaspoon | garlic | finely minced |
| 3 | cups | chicken broth | defatted |
| 1 | x | salt and white pepper | freshly ground |
| 2 | tablespoons | basil | fresh, finely chopped |
| 2 | tablespoons | parsley leaves | fresh, finely chopped |
| 1 | tablespoon | lemon juice | |
| 1 | cup | buttermilk | |
| Garnish | |||
| 1 | x | basil | fresh, chopped |
| 1 | x | parsley leaves | fresh, finely chopped |
In a large saucepan place all the squash.
Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth.
Stir in the buttermilk.
Place in a container, cover and refrigerate for 6 hours or overnight.
When ready to serve, whisk until smooth and adjust the seaoning with salt and pepper.
Serve chilled, garnished with chopped basil and parsley.
This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash.
Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge.
It should be firm and without blemishes.
It is best to use fresh herbs for this soup.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 229mg | 10% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 8% |
| Sugars 7.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 9% | Vitamin C | 46% | |
| Calcium | 8% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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