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Three White Coats
Summer squash soup
INGREDIENTS
(4-6 servings)
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onion (1)
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garlic (2 cloves)
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extra virgin olive oil (2 Tbs)
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parsnip (1)
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carrots (2)
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summer squash (5 small)
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dill
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yogurt or lemon juice to serve
METHOD
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In a medium-sized pot heat olive oil and saute onion with a pinch of salt for several minutes.
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Add grated carrots and parsnip, and saute for about 10 minutes. Mix in chopped garlic and cubed summer squash and combine well.
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Add about 4 cups of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until squash softens but does not fall apart.
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Mix in chopped dill and serve with yogurt or some lemon juice.
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