Squash Soup

Ingredients:

1 teaspoon cumin seeds

1/4 cup unsalted butter

Sea salt

3 tablespoons unsalted butter

2 medium yellow onions, chopped

2 medium garlic cloves

450 grams potatoes, cut into cubes

1 kg yellow summer squash, cut into slices

950 ml vegetable stock

1 cup buttermilk

1 bunch of chives, chopped

How to cook:

In a skillet, toast the cumin seeds until they are fragrant. This will take 1 or 2 minutes. Then turn the seeds into a fine powder. In the same skillet, melt the butter and cook until it's brown.  Remove from heat, stir the cumin into the butter with pinches of salt, then set aside in a warm place. 

To make the soup, heat the butter in a large. Add the onions, garlic and salt. Saute for a few minutes. Stir in the potatoes and squash and cook for another 10 minutes. Stir in 3 1/2 cups of the stock. It should cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Serve each bowl topped with plenty of the cumin butter and a sprinkling of chives. Or you can also serve each bowl topped with cream and a sprinkling of rose mary. Kai oreksi!