Summer Squash Soup

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Ingredients:

1-2 medium carrots
1 Japanese sweet potato
1-2 celery stalks
1 sweet yellow onion
1-2 small yellow summer squash
2 Tbsp. EVOO
2 garlic cloves, minced
Sea salt + pepper, to taste
2 containers of veggie broth

Method:

1. In a Dutch oven, over medium heat, sauté garlic + onion in 1 Tbsp. of EVOO until the onion is translucent (about 5 minutes); Then add in carrots, potato, celery and squash and continue to sauté
For 10 minutes (or so).
2.Pour veggie stock into dutch oven and increase heat to a boil for 10 minutes. (Add in filtered water if you want to make a larger batch of this)
3. Once boiled for 10 minutes reduce heat to low simmer for 20 more minutes then turn off heat.
4. Transfer to a Vitamix or high speed blender + use the soup mode to blend.
5. Pour into bowls, top with remaining EVOO and sprinkle with a touch of S+P.
6. Pair with sourdough bread for dipping!

Servings per batch will vary depending on amount of broth/water you add but mine made at least 4-5 large servings. This can be frozen too! Although I’m sure it won’t last you long.