Prep 20 mins
Cook 1 hr
A great way to use the overflow of squash from your garden.
- 6 cups water
- 3 cups onions, diced
- 5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini)
- 7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds)
- 3 -4 tablespoons butter
- 2 1⁄4 teaspoons leaves oregano, crumbled
- 1 garlic clove, minced
- 6 ounces sharp cheddar cheese, grated
- 1 (3 ounce) package cream cheese
- 3 tablespoons tamari
- 1⁄4 teaspoon black pepper or 1 pinch cayenne
- Bring water, onion, diced squash, and butter to boil.
- Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
- Add sliced zucchini, oregano, and garlic, and bring to a boil again.
- Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
- Turn heat down to low.
- In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
- Add to the soup.
- Turn off heat, add tamari, pepper and salt to taste.
This is delicious! Uses up that prolific weed called zucchini. I did make some minor changes for our tastes. Instead of water I used chicken broth, added a bay leaf and pureed the boiled vegetables, then adding the sliced zucchini along with some onions. Didn't have any tamari so I left it out, it was not missed. This will be made again! Thank you Tish for a very nice soup that uses up zucchini. :)shirley(: