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
the soup: heat butter in a large pot on medium high heat
saute squash and onion until tender, 5-10 minutes
add garlic and saute until fragrant
add vegetable stock, bring to a light boil, and simmer 15 minutes
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
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/