Summer Squash Soup
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Ingredients
  • 3 tablespoons olive oil
  • 3 cups onions, diced
  • 6 garlic cloves, chopped
  • 8 cups cubed yellow summer squash, seeds removed
  • 4 cups chicken or vegetable broth
  • One small bunch thyme sprigs
  • Salt and pepper
Instructions
  1. In a large pot, heat the oil over medium-high heat and sauté the onions until soft and slightly golden (do not brown).
  2. Add the garlic, squash and salt/pepper cooking for a few extra minutes till everything softens.
  3. Add the broth and thyme. Give it all a good stir.
  4. Bring it all to a boil. Reduce heat, cover and simmer for about 30 minutes till the squash is very tender.
  5. Remove the sprigs of thyme and let the soup cool slightly.
  6. In batches, process the soup until smooth in a high-powered blender.
  7. Return to the pureed soup to the pot, add salt and pepper to taste and reheat (or place in Ziplock bags or containers and freeze for later).
  8. Enjoy!
Recipe by Blind Pig Farm at https://blindpigfarm.com/drowning-in-summer-squash/