Browned Butter Drizzle: (where's nancyo)? :)
1 teaspoon cumin seeds
1/4 cup unsalted butter
Fine grain sea salt
3 Tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic
1 pound potatoes, cut into 1/4-inch cubes
2 1/2 pounds yellow summer squash, cut into 1/2-inch slices
4 cups good tasting vegetable stock
1 cup buttermilk
1 bunch chives, chopped
To make the Browned Butter Drizzle:
In a skillet, over medium heat, toast the cumin seeds until they are fragrant. (Just a minute or two).
Use a mortar and pestle to pound the seeds into a fine powder. (Alternately, you can use an electric spice grinder).
In the same skillet, melt the butter and cook until it's brown and gives off a deliciously nutty aroma.
Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place.
(You want the butter to stay liquid until you're ready to use it).
To make the soup:
Heat the butter in your largest pot or stockpot over medium-high heat.
Add the onions, garlic, and a bit of salt.
Sauté for a few minutes, or until the onions start to get translucent.
Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up.
Stir in 3 1/2 cups of the stock (most of it) - the stock should just barely cover the vegetables.
Bring to a boil.
Reduce heat to a simmer and cook until the potatoes are tender, roughly another 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).
Taste and add more salt if needed.
Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.