Got zucchini? Make Creamed Zucchini and Summer Squash Soup!

Creamed Zucchini and Summer Squash Soup

Creamed Zucchini and Summer Squash Soup

I'm always looking for new ways to use the abundance of zucchini and summer squash from my garden and discovered this delicious creamed zucchini and summer squash soup this year.

​It is easy to make, packed with nutrients, and is surprisingly flavorful.

Ingredients

1 small to medium Zucchini
1 t0 2 small Yellow Summer Squash
2 medium Potatoes
Chicken Base (Better Than Boullion)
3 Slices American Cheese
​Dash of Garlic Pepper

Directions

1. Peel and cube the potatoes.
2. Dice the zucchini and summer squash. If you are using large zucchini or summer squash remove the seeds. They do not need to be peeled.
3. Cover the veggies with water and add the chicken base to taste. If you are using Better Than Boullion (or similar base) you can adjust the amount after the veggies are cooked, but I think the veggies are more flavorful if you cook them in the chicken base. Likewise, if you are using chicken broth instead of chicken base, simmer your veggies in the broth to cook them.
4. Simmer the veggies until they are soft.
5. Puree the veggies with an immersion blender until they are thoroughly blended and no chunks of veggies remain.
6. Add a dash of garlic pepper to taste. 
7. Adjust the chicken base as desired.
8. Add 3 slices of shredded American cheese and heat over low heat, stirring frequently, until the cheese is melted. I used white American as that is what I had on hand, but you can use yellow if you prefer.

Notes:
Some prefer to add cream or sour cream to a creamed vegetable soup, but I like it just fine without it. If you intend to add cream to your soup, use care to barely cover the veggies with water when cooking them, as adding  cream later will thin out the soup.

​You could substitute cheddar cheese for the American cheese, if you prefer.

I also used 2 red pontiac potatoes from the garden. You can use any type of potato you have on hand, but many recommend russet potatoes for potato soups.

Creamed zucchini and summer squash soup makes a great lunch, but can be served for dinner too. I paired it with oven toasted ham, cheese, and tomato sandwiches on crusty rolls.