Summer Squash Soup
1 large summer squash, cubed
Several baby carrots, coarsely chopped
1 onion, quartered
2-3 tablespoons olive oil
2 cloves of garlic
1 cayenne pepper
Freshly chopped rosemary and sage, about 1-2 tablespoons each.
Fresh cracked black pepper and kosher salt to taste
A few dashes of Polly's Signature Spice Blend
Half and Half
Sauté squash, carrots, onion, cayenne pepper and garlic in olive olive oil over medium to medium-high heat. Season the veggies with herbs and spices and continue cooking until veggies start to brown and become tender, then remove from heat. (if you do not own a powerful blender, you will want to add chicken broth and simmer until veggies are soft)
Place veggies in a blender (or you could use a blending wand in a stockpot). Add about a cup of chicken broth (if you didn't already add during the cooking process) and a cup of half and half. Process and puree until smooth. Add liquids until desired texture is achieved.
Serve in a bowl with a dollop of sour cream, shredded cheddar and chives (optional) for garnish.
I experimented in the kitchen the other night when I had no idea what to serve for dinner. I decided to go to my garden stash and use what I had on hand. This soup received good reviews from the entire family. Enjoy.