Try this one, you'll love it! I read this recipe somewhere and tweaked it with my own spin. You can actually get really creative to suit your taste and diet (i.e. use low fat milk or cream instead of Buttermilk) but this is the way I made it for dinner tonight. I like the Buttermilk because it makes a nice thick creamy bisque. Yum.

Excellent as a meal on it's own with some Italian bread or as a companion to the main dish.

3 Tbs extra virgin olive oil
3 large shallots chopped
3 medium cloves garlic, chopped
2 lbs yellow and green summer squash cut into ½ inch chunks
4 lbs red skinned potatoes un-peeled, cut into 1/4-inch thick chunks
1 tsp of fine-grain sea salt
1 tsp sugar
1 tsp crushed red pepper flakes
3-inch sprig of rosemary
3 cups lightly flavored vegetable stock
2/3 cup buttermilk

Heat olive oil in large pot over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Sauté until shallots are tender, about 5 minutes. Stir in squash and potatoes. Cook until squash starts to get a bit tender, about 15 minutes. Stir in the garlic, remove sprig of rosemary and add stock to the pot. Bring to a boil then reduce heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.

When potatoes feel soft - puree the soup in a blender. Transfer back into pot and slowly whisk in the buttermilk. Adjust seasoning as needed with more salt and sugar. I usually add in another tsp (at least) of both.

Garnish with a drizzle of olive oil, fresh grated parmesan cheese (feta or goat cheese works too), a pinch of red pepper, and a little sprig of rosemary. Or whatever toppings you like.

This is a delicious and versatile summer bisque. Next time I may add in some fresh crab meat....and I may do a version with bacon because I think it would go really well with the cheese and potatoes. You could also blend in spinach or tomatoes to load up on the nutrients just before blending... the possibilities are endless!

Freeze leftovers for a quick meal later on.

Prep time: 30 minutes
Cook time: 35 minutes
Serves 6 - 8