Summer Squash and Dill Cheese Soup
Simple, summery, superb!
3 c. chicken broth*
3 medium summer squash, cut into approx. 1" chunks
1 Tbsp. snipped dill (or 1 tsp. dried)
3/4 c. shredded cheddar cheese
Salt and pepper
Combine broth, summer squash, and dill in a saucepan, and bring to a boil.
Lower heat and simmer for 6-8 minutes, or until the squash is tender.
Pour into a blender and puree until smooth, then pour back into pan and stir in the cheese.
Heat just until the cheese has melted. Season with salt and pepper.
*I keep jars of Organic Better Than Bouillon in the refrigerator so I can make soups like this in a snap. Available in vegetable, chicken, and beef.
Recipe created or adapted by Liz Talley, Urban Graze
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