Cold Zucchini & Summer Squash Soup

2-3 tbsp olive oil
1 tbsp butter
1 medium onion, sliced or chopped
1.5 tbsp minced garlic
6-9 medium zucchini or summer squash, or a mix
4 cups broth
sour cream (garnish)

In a large pot over medium heat, cook the onions and garlic in the olive oil and butter until they're brown and caramalized. Add chopped zucchini/summer squash and toss with the onions. Add broth and bring to a boil. Once boiling, cover and lower heat to a simmer. Cook 10 minutes or ntil zucchini are tender. Remove from heat and let cool to lukewarm. Use and blender or an immersion blender and blend until creamy. Serve lukewarm or cold. Garnish with sour cream.

Serving Size: Serves approximately 12

Number of Servings: 12

Recipe submitted by SparkPeople user CFREEWALT.