They are not waiting for soup, but I am. I was looking for a recipe, anything really, that would use more yellow squash and zucchini. We only planted small varieties, but they still way out produced what we can comfortable consume and give away. People start running the other way when they see me coming with more of these prolific produce.
Soup is easy and can be frozen. This recipe was found here, but I simplified it further – omitting the final milky ingredients (it’s creamy enough). If you follow the link, the author suggests 6 medium zucchs are needed to equal 3 cups of chopped 1 inch cubes. I’m not sure what she might think a medium zucch measures, but it’s way smaller than anything I have around here. I guess I should be picking them earlier, but then I would have even more.
Here’s what I did: 1/4 cup butter to saute 1 medium onion (chopped) and 1 clove of garlic (chopped). Once the onion is looking translucent, add 3 cups of chopped (mine were chopped way smaller than 1 inch) zucchini. I actually used yellow patty-pan squash as it is most plentiful right now. Pour in 1/2 cup of veggie broth or whatever kind you prefer and simmer until the zucchini are soft. Let that cool a bit, puree and reheat to eat, or cool further and freeze.
I think I might try adding some sage and reducing the butter for the next batches tomorrow.





