I have a RIDICULOUS amount of squash (see my harvest above).... so this soup recipe is a great way to use up some of the zucchinis* you might have!
*I feel like this would work with any squash
Serving Size: 3-4 servings
Ingredients:
1 Tbsp. extra virgin olive oil
3 zucchini, chopped and peeled
1/2 Vidalia onion, chopped
½ fennel bulb, chopped
3 cups chicken stock (low-sodium)
Salt and pepper, to taste
Directions:
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 min.
Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend. Serve immediately and enjoy!
Photo Credit: Saara