Summer Squash Soup

With summer just around the bend, summer vegetables like tomatoes, squash, and zucchini might likely be finding themselves left on your doorsteps overnight by well-meaning friends and neighbors!  Should you find yourself with an abundance of yellow crookneck squash, here's a really simple but filling and wholesome soup for which you can use them.  6 ingredients, quick and easy.  The original recipe calls for all vegetable or chicken broth, but I substituted half of the liquid with half-and-half to make it a bit creamier.  You'll also want to adjust S&P seasonings to your liking.

SUMMER SQUASH SOUP (4 servings)

2 Tbsp EVOO
1 medium onion (5 oz/142 g), peeled, diced
1 pound (452 g) summer squash, diced
2 heads garlic, roasted (cut off heads of garlic bulbs; place in small microwave-safe dish; place water to cover about 1/3 of the garlic bulbs; drizzle with EVOO & S&P; microwave for about 7 1/2 minutes at 50% power; let cool; squeeze roasted garlic cloves out)
2 1/2 cups (600 ml) vegetable or chicken broth or a combination of broth and half-and-half
1/2 tsp lemon pepper seasoning
S&P to taste

Saute onion, squash, and garlic in olive oil over medium heat until golden, 5-10 minutes, stirring occasionally.

Add broth (and half-and-half, if using).  Simmer about 5 minutes until vegetables are tender.

Place mixture into a blender.  Puree until smooth.  Reheat if necessary.

Recipe Source:  adapted from "Vitamix Creations"