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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great way to use the overflow of squash from your garden. Ingredients:
6 cups water |
3 cups onions, diced |
5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini) |
7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds) |
3 -4 tablespoons butter |
2 1/4 teaspoons leaves oregano, crumbled |
1 garlic clove, minced |
6 ounces sharp cheddar cheese, grated |
1 (3 ounce) package cream cheese |
3 tablespoons tamari |
1/4 teaspoon black pepper or 1 pinch cayenne |
salt |
Directions:
1. Bring water, onion, diced squash, and butter to boil.
2. Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
3. Add sliced zucchini, oregano, and garlic, and bring to a boil again.
4. Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
5. Turn heat down to low.
6. In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
7. Add to the soup.
8. Turn off heat, add tamari, pepper and salt to taste.
9. Serve.
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