2 Tablespoons Olive Oil
1 Medium Onion Slivered
4 Medium Yellow Summer Squash, Trimmed & Chopped (1 3/4 Lbs
1 Pound Yukon Gold Potatoes, Peeled and Cut Into 1 Inch Cu
5 Cups Vegetable or Chicken Broth
1 Inch Fresh Ginger, Peeled and Thinly Sliced
Salt and Pepper to Taste
3 Each Scallions, Thinly Sliced for Garnish
Instructions
Place the olive oil in a large, heavy pot over low heat. Add the onion, squash and potatoes; cook, stirring occasionally, for 15 minutes
Add the broth and ginger. Bring to a boil, reduce the heat and simmer, partially covered, until the vegetables are tender, about 20 minutes. Remove from the heat and season with salt and pepper
Puree the soup in a blender or food processor. (add more broth if you prefer a thinner soup.) Adjust salt and pepper to taste. Return the soup to the pot and heat through to serve hot, or chill completely in the refrigerator to serve cold. Garnish with scallions, then serve.
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Yields: 6 Servings
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