Zucchini and Summer Squash Soup
3 garlic cloves, peeled and minced
2 tbsp. olive oil
3 summer squash, sliced
3 zucchini, sliced
3 cups vegetable broth
- Place the onion, garlic and olive oil into a sauce pot over medium high heat for 5-8 minutes or until brown.
- Add the squash, zucchini and broth and bring to a boil. Once vegetables are tender, remove from heat and allow the mixture to cool.
- Finally, transfer the mixture to the 40 oz. Blender and blend until smooth. Refrigerate and serve chilled.