About 1 ½ lbs. of squash
1 carrot and 1 stick of celery, chopped
2 tablespoons of butter or olive oil
2 cups of water
1 cup of buttermilk or soured soymilk (add 1 tablespoon of lemon juice to room temperature milk and let stand for 30 minutes)
¼ teaspoon of dried rosemary (for winter squash) or 1 tablespoon of chopped, fresh dill for summer squash
Salt and coarse ground pepper to taste
Cut up squash, removing butternut seeds, and peeling it. Heat butter or oil in your soup pot, stir in all the veggies and sauté about 10 minutes. Don't Brown!! Use medium heat and stir attentively.
Add water and herbs, simmer about 20 minutes. Wait about 5 minutes for mixture to cool and transfer to a large bowl. Use about a cup or so at a time and put it through the food processor. Return to soup pot, add milk and heat through ( DO NOT CONTINUE TO BOIL OR IT WILL CURDLE!)
Add salt and pepper to taste. A delicious garnish is adding as many celery leaves as possible.