Summer Squash Soup


* 4 medium Zucchini, washed and sliced in 1 inch pieces
* 1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
* 1 Pattypan Squash, quartered
* 1 large Onion, thinly sliced
* 1 teaspoon minced Garlic
* 3 cups Chicken Broth, defatted
* Salt and Ground White Pepper to taste
* 2 Tablespoons Fresh Basil, finely chopped
* 2 Tablespoons Fresh Parsley, finely chopped
* 1 Tablespoon Lemon Juice


1. Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.
4. Remove from heat and allow to cool slightly.
5. Puree the squash mixture in a food processor or blender until smooth.
6. Set aside a small amount of the basil and parsley for garnishing.
7. Add the basil, parsley and lemon juice and puree again.

Serves 6

Super good–great way to use the leftover summer squash! Jammed packed with Vitamin C and B. Good to eat to prevent heart disease.


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