Summer Squash Soup Recipe

Yield: 2-4

Author: Kali Star

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Yellow Summer Squash Soup w/ Tomato Recipe

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

A delicious summer soup.

Ingredients

• 1 lb. Yellow Summer Squash (any variety)
• 1/2 a Shallot (or a small one)
• 1 Small Yukon Gold Potato or 3 Fingerling Potatoes, Chopped in small pieces
• 2 Cups of Water
• 1 Early Girl Tomato
• 1 Tsp. Avocado Oil (to sauté the shallots)
• 1/2 tsp. Sea Salt
• A few dashes of white pepper
• 1 Tsp. Finely Chopped Fresh Ginger
• 1/2 Tsp. Ground Coriander
• 1/2 Tsp. Fennel Seeds
• 1/4 Tsp. Mustard Seeds

Instructions

1. Sauté chopped shallots in avocado oil and add one little size potato, chopped. (or 3 fingerling potatoes)
2. Once the shallots start to brown a little, add 1 cup of water, and the seasonings. Only use 1/4 tsp of sea salt. Simmer for 6 minutes. The potatoes should be cooked through, and not too soft.
3. Add chopped summer squash and simmer for 6 more minutes, depending on the sizes of your squash. Just don't let it get soggy. Let it be cooked through, yet firm.
4. Put all ingredients in a high speed blender with 1 more cup of water, and blend until smooth.
5. Add 1 fresh tomato, and a little more salt, and blend until smooth.

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