Buttermilk Summer Squash Soup Recipe

INGREDIENTS

• a generous splash of olive oil or (3T.) knob of butter
• 3 large shallots, chopped
• a couple pinches of fine-grain sea salt
• pinch of crushed red pepper flakes
• 3-inch sprig of rosemary
• 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
• 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
• 3 medium cloves garlic, chopped
• 3 cups lightly flavored vegetable stock or water
• 2/3 cup buttermilk
• garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta