Summer-fresh yellow squash soup
SERVES 4
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 pounds yellow squash, peeled, cooked and mashed
1 12-ounce can chicken broth
1 teaspoon fresh basil leaves, chopped
1 teaspoon cumin
1 teaspoon lemon pepper
Salt
In a medium pot, heat olive oil, then sauté onions and garlic until soft. Add squash, chicken broth, basil, cumin and lemon pepper, and stir. Bring to a light boil. Cover and simmer, stirring occasionally, for 25–30 minutes. Salt to taste.
BESSIE CAPPS, WALHALLA