Zucchini Basil Soup
Author: 
Recipe type: Soup
 
This recipe is perfect for large, tough summer squash and zucchini. The whole thing gets blended up, so don't worry about removing the seeds.
Ingredients
  • 1 large zucchini or other summer squash, chopped
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbs olive oil
  • salt and pepper
  • 1 quart of broth, either vegetable or chicken
  • ¼ cup of basil leaves
  • Parmesan cheese, optional, as garnish
Instructions
  1. Sauté the onion and garlic in the olive oil for 2 minutes, then add the squash.
  2. Continue cooking the veggies for 5 more minutes, until the onions become translucent.
  3. Add the broth and cover with the lid, cook for 20 minutes, or until the veggies are really soft. Remove from heat.
  4. Pour the veggies into a blender, adding the basil leaves. Puree in small batches.
  5. Return to the pot and bring to a boil.
  6. Serve with crusty bread and parmesan sprinkled on top.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/from-the-garden/zucchini-soup-basil/