Summer Squash Soup with Lemon Pepper and Sage
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Ingredients
  • 1-1.5 lb yellow summer squash chopped into 1 inch pieces
  • 1 large onion chopped
  • 4 large cloves garlic roughly chopped
  • 1 tbl butter
  • 3 cups vegetable stock
  • ½ tbl lemon pepper
  • 1 tbl fresh torn sage
  • shredded parmesan
  • sour cream/yogurt (optional)
Instructions
  1. the soup: heat butter in a large pot on medium high heat
  2. saute squash and onion until tender, 5-10 minutes
  3. add garlic and saute until fragrant
  4. add vegetable stock, bring to a light boil, and simmer 15 minutes
  5. puree soup to desired consistency. if here you would rather leave some chunks of squash you may certainly do so / garnish with sour cream or yogurt and parmesan crisps
  6. for parmesan crisps: heat oven to 350 degrees. on a slip mat/baking sheet sprinkle mounds of parmesan and lightly press down. bake in oven to golden and crisp, 5-10 minutes.
Notes
soup may be served either hot or cold - it's delicious both ways.
Recipe by Rooting The Sun at https://rootingthesun.com/summer-squash-soup/