Creamy Summer Squash Soup

Creamy Summer Squash Soup

Yield: 6 servings

Recipe from AustinGastronomist.com

Ingredients

1 tablespoon olive oil

2 cloves garlic, chopped

1 onion, chopped

2 cups chopped potatoes (2 medium potatoes)

2 cups chopped zucchini squash (1 giant squash or 2 medium squash)

4 cups low sodium vegetable stock

3 cups chopped arugula (1 big bunch)

1 lime

1/4 teaspoon salt

1/2 tablespoon pepper

sour cream, yogurt, or olive oil to garnish

Preparation Instructions

Chop all the vegetables. If you're using an immersion blender, be sure the vegetables pieces are less than 1/2 inch so they'll puree easily later. Heat olive oil over medium high heat in a large soup pot. Add onions and garlic and sauté until onions are translucent. Stir in the potatoes and zucchini, and then pour in the vegetable stock. Bring to a boil and cook for about 15 minutes, until potatoes are soft. Stir in arugula and turn off heat. Puree with an immersion or conventional blender until soup is smooth. Squeeze juice from half the lime into the soup and stir. Taste soup and season with salt and pepper. I liked lots of pepper in this soup! Serve soup, garnish with lime wedges, a dollop of sour cream or yogurt or a little olive oil, and additional cracked pepper to taste.