a generous splash of olive oil or (3T.)knob of butter3 large shallots, choppeda couple pinches of fine-grain sea saltpinch of crushed red pepper flakes3-inch sprig of rosemary1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces3 medium cloves garlic, chopped3 cups lightly flavored vegetable stock or water2/3 cup buttermilk*
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute 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 like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed.
*If you don't have buttermilk on hand mix 1tbs of white vinegar with 1 c. milk and allow to stand a minute or so. Voila-buttermilk.
My youngest daughter Olivia is not as confident in the water as her sisters are. She feels that she can't swim as well. She also doesn't trust that the ocean seems to sometimes come from nowhere, pick you up, twirl you around, steal your air and toss you up gasping and disoriented on the sand.