Summer Squash Soup

This soup is my favorite way to use the abundant amount of squash that accumulates this time of year. It tastes like a rotisserie chicken, without the chicken. I altered the original recipe, but it comes from a book called One Potato Two Potato. It makes a lot and it freezes well. Get those crackers ready because here we go!

Summer Squash Soup

1 Tbsp butter

1 medium onion, chopped

3/4 lb summer squash of preference, diced

1 1/2 lbs potatoes, diced

salt and pepper

1 bay leaf

2 Tbsp fresh rosemary, chopped

1 Tbsp fresh sage, chopped

4 c. water

1 c. milk

1 tbsp flour

This is how much produce I used, so don't worry so much about poundage.

Melt butter in pot over medium heat. Add onions and cook until tender.

Add squash and cook for 2 minutes.

Add potatoes, salt, pepper, bay leaf, rosemary, sage, and water.

(I forgot about the rosemary and sage until later, that's why it's not in the picture, but they are VERY important!)

Bring to a boil, reduce heat to low, cover and cook until potatoes are tender, about 15-20 minutes.

Remove bay leaf. Whisk flour into milk, then add to the soup. Cook until heated through, and thickened.

Mash with potato masher or blend in a blender.

Enjoy!

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