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Herbed Summer Squash Soup




Source of Recipe


Marla


Recipe Introduction


Herbed Summer Squash Soup is good chilled or warm. Add a loaf of crusty bread and you have an earthy and delicious supper.


List of Ingredients




Herbed Summer Squash Soup



3 cups good-quality vegetable broth
3 medium summer squash or zucchini, cut into 1-inch chunks
1 tablespoon chopped fresh dill, or 1 teaspoon dried
3/4 cup shredded Cheddar cheese
Salt and freshly-ground black pepper, to taste



Recipe



1. In a medium saucepan, place broth, squash, and dill and bring to a boil over high heat. Reduce to simmer and cook, uncovered, until squash is tender, between 7 and 10 minutes.

2. In a blender or food processor, puree in batches until smooth, then return soup to the pan and reheat over medium-high. Slowly add the cheese, stirring, until it is melted and incorporated into the soup.

3. Season with salt and pepper to taste. May be served warm or chilled.

Serves 4.