If you can’t find pre-sliced zucchini or yellow squash in the grocery store, slice it yourself. Feel free to be creative and toss in your own ingredients to suit your tastes. This soup can be reheated the next day.
2 Tbsp. unsalted butter
1-1/2 to 2 lbs. sliced zucchini and yellow squash
1 large onion, chopped
2 tsp. chopped garlic
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
5 cups low sodium chicken broth
½ cup heavy cream (optional)
Melt butter in large pot over medium-high heat. Add zucchini, onion, garlic, dill and parsley. Sauté until tender, about 10 minutes. Add broth and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes. When done, remove pot from heat. Let cool slightly and then blend with immersion blender. If you like a creamy soup, gently stir in the heavy cream at this stage. Ladle into individual bowls and serve. Serves 6 to 8.