Summer Squash Ginger Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - slivered (medium)
4 tablespoons	60ml	Yellow summer squash - (abt 1 3/4 lbs) - trimmed and chopped (medium)
1 lb	454g / 16oz	Yukon Gold potatoes - peeled, and
		Cut into 1" cubes
5 cups	1185ml	Vegetable or chicken broth
1		Fresh ginger - (abt 1") - peeled, and
		Thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Scallions (3" green left on) - thinly sliced

Recipe 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.

This recipe yields 6 servings.

Per serving: 170 calories, 29g carbohydrate, 4g protein, 5g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-24-2004

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