Last weekend at the Apex Farmers Market zucchini and summer squash was everywhere! How exciting to see some summer veggies, finally!
So, if you're like us, you've bought a lot (or maybe even grown your own in the garden). You've roasted it, grilled it, baked it, fried it, added it to casseroles and stir fries. Now what? How about Summer Squash and Zucchini Soup!
Tequila Dale's Summer Squash and Zucchini Soup is a smooth, thick soup that tastes rich and creamy, but is 100% healthy, all natural and filling!
Ingredients
Olive Oil
medium white onion (chopped)
garlic (chopped or minced)
zuchhini and/or summer squash, cubed (2-4, mix and match whatever you have)
1/2 Tbsp thyme (fresh chopped or dried)
2-4 Tbsp Tequila Dale's W.O.W. Sauce
24-36 oz of low sodium chicken or vegetable stock or broth
cayenne pepper (optional, to taste)
salt, pepper to taste
Directions
In a medium sauce pan, heat olive oil and add onion. Cook over medium heat until softened and translucent (about 5 minutes). Add garlic and cook for another 2-3 minutes. Add 24 oz of broth or stock. Bring to a simmer and add summer squash and zucchini. Cover and cook for 20 minutes or until vegetables are completely softened. Add a dash of salt and pepper to taste. Stir well and pour everything into a blender filling no more than half-way. Work in batches if necessary. Blend 2-3 minutes or until completely smooth. Add blended soup back to pan and add cayenne pepper to taste (optional). Add 2-4 Tbsp of Tequila Dale's W.O.W. Sauce to taste and stir well. If soup is too thick, add a bit more broth to achieve desired consistency.
This soup is a great summer lunch or addition to your meal.
Comments