An abundance of squash and carrots and….

Yellow Squash Soup
1/2 cup chopped onion
4 T olive oil
2 large yellow bell pepper
1 1/2 lbs yellow summer squash
3 cloves garlic
2 cups vegetable stock
1/2 c half and half or light cream

Sautee the peppers in oil until soft, add squash and garlic, cook covered until squash is softened. Add stock and simmer 5-10 minutes. Purée until smooth, return to pan and reheat until just heated through, adding cream to thin to desired consistency, and season with salt and pepper.

Makes about 5+ cups

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One Response

  1. We make basically this exact same recipe and freeze as much of it as we can to eat through the winter. It is so stinking good. We don’t put bell peppers in ours, though … that is an interesting idea. I’m going to remember that for the summer.

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