SUMMER SQUASH SOUP

SUMMER SQUASH SOUP

ingredients

  • 1 1/2 TBL olive oil
  • 0.5 onion
  • 2 ribs celery
  • 1 carrot, sliced into thin half-moons
  • 1 russet potato
  • 3 large yellow squash, sliced into half-moons .125 inch thick
  • 3 clove garlic
  • 1/2 tsp salt
  • 4 cup vegetable broth
  • 1/3 cup sliced chives or green onions

Instructions

0 chop onion, celery, potato into dice-size cubes

1 In a large soup pot, heat the oil over medium heat. Add the onion, celery, and carrot and

sauté until they begin to look a little golden, 3 to 5 minutes. Add the potato, squash, and

garlic and cook for another 3 minutes. Add the salt and veggie broth and bring it to a simmer.

Cook until the potato is tender, 10 to 15 minutes.

2 Turn off the heat. Use an immersion blender and blend until creamy and without a ton of chunks.

(You could also pour it into a regular blender and do

it that way. Just return the blended soup to the pot.) Bring it back up to a simmer. Turn off

the heat, add the chives, and then taste. Add more salt, garlic, chives, your favorite . Serve

right away.