4 medium zucchini, washed and cut into 1-inch slices
1 large yellow crookneck squash, washed and cut into 1-inch slices
1 pattypan squash, quartered
1 large onion, thinly sliced
1 tsp. finely minced garlic
3 to 3 1/2 c. chicken broth
salt and freshly ground white pepper to taste
2 tbsp. finely chopped fresh basil
2 tbsp. finely chopped fresh parsley
1 tbsp. lemon juice
1 c. buttermilk

In a large saucepan, place all the squash. Add the onion, garlic, broth, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very tender. Allow to cool slightly; puree in a food processor or blender with basil, parsley and lemon juice until smooth. Place in a container, cover and refrigerate for 6 hours or overnight. When ready to serve, add the buttermilk. Whisk until smooth and adjust the seasonings with salt and pepper. Serve chilled and garnished with chopped basil and parsley.

Serves 6.