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RECIPE BANC

Squash Soup

This hearty soup is easy to fix and is a wonderful dinner on a cold winter’s night served with fresh cornbread and a mixed baby green salad.

4-6 Servings

• 2 pounds thinly sliced yellow and zucchini squash
• 1/2 cup cooked onion
• 2 cups chicken or vegetable broth
• Sea salt
• Pepper
• Dill weed

Directions:  Simmer squash and onion in broth until tender. Pour into a blender or food processor and process at high speed. Salt and pepper to taste. Sprinkle dill week on top.

… you are feeling sleepy, very sleepy, 3,2,1…,

make the soup, make the soup…

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