Summer Harvest Soup

This is perfect for fall or anytime

I've used zucchini and summer squash.

1 each: zucchini, summer squash

1 onion, peeled, rinsed, cut into pieces

1 - 2 cloves garlic peeled, rinsed, crushed

1/4 tsp. each: salt, pepper

non stick cooking spray

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 375’ F. 

Spray cooking sheet with non stick spray.

Rinse, cut ends from, cut in half lengthwise, chop zucchini, summer squash.

Peel, rinse, chop onion.

Peel, crush garlic.

Arrange vegetables on cooking sheet.

Place vegetables in oven to cook for 20 min.

Remove vegetables from oven carefully.

Heat oven to medium high heat. 

Lower heat to medium, add oil and butter. 

Add vegetables, salt, pepper, cook for 10 min., stirring occasionally. 

Add broth to vegetables, cover pot with lid.

Reduce heat and cook for 15 - 20 min. more.

Turn off stove, remove soup from heat.

Add sour cream to soup and use an immersion blender to blend until soup is blended.

Serves 4 - 6.