Summer Squash Soup
6 Tablespoons butter
2 Sweet onions, chopped
1 Bunch parsley, chopped
2 Celery stalks, finely chopped
4 Teaspoons fresh garlic, crushed
5-7 Cups organic chicken or vegetable broth
4 Large red potatoes, peeled and chopped
2 Carrots, peeled and thinly sliced
8-10 Cups zucchini and/or yellow squash, chopped
2 Tablespoons fresh basil, chopped
Garlic salt & pepper, to taste
Whole cream, to taste
Place butter in a large soup pot. Sauté onions, celery, parsley and garlic until onions are translucent. Add rest of ingredients and cover with the broth. Bring to a boil, reduce heat and partially cover and cook for 30 to 45 minutes.
Purée the soup until smooth using a blender or an immersion blender. (Be very cautious with hot soup in blender!) Return to the soup pot over medium-low heat and while stirring, slowly pour enough cream to smooth out. Add garlic salt & pepper to taste. Oh yum!!