Summer Squash Soup

Pictured: patty pan squash soup frozen in serving sizes.

Original recipe from Food & Wine.

Don't let that summer squash go to waste! Puree it into this soup to use later as a simple winter meal, or as a yummy broth base.

Ingredients:

• 3 T olive oil
• 1 onion, chopped,
• 1 garlic clove, minced
• 1 1/2 lbs summer squash, chunked (yellow, zucchini, patty pan--remove large, fiberous seeds as necessary)
• 1 c broth, or to cover
• salt/pepper to taste

Directions:

1. In a medium saucepan over medium heat, heat oil. Saute onion and garlic. 
2. Add remaining ingredients and bring to a boil. Turn heat to low and simmer until soft.
3. Double or quadruple recipe according to your amount of squash.
4. Eat fresh or freeze in sandwich bags for later use.