This simple, vibrant soup is the best & easiest way to slurp down all of your summer garden veggies! I made mine with an amazing squash from my coworker’s garden, but you can make yours with any summer squash from the farmer’s market or grocery!
1/2 large red onion, sliced
3 stalks of celery, sliced
1 massive squash (5 lbs approx)
3 large carrots, sliced
2-3 tbsp. olive oil
salt, to taste
3 cups chicken stock (for a VEGAN version, replace with vegetable stock!)
Sautee onion in olive oil until soft. Add celery, carrots, & chicken stock. Slice squash & add to your soup pot (I left the seeds in, but optionally, you could take them out first). Cover & let simmer for 1-2 hours or until squash is soft.
Blend on high in your blender until smooth or to your liking. Add salt to taste, & enjoy!