Summer Soup of Zucchini and Squash

5 medium zucchini
4 medium yellow summer squash
1 Tbs butter
2 Tbs lemon juice
2 tsp salt
Pepper to taste
1 tsp herb-flavored olive oil
2 oz white wine
5 sprigs fresh dill
2 jalapeno peppers
1 tsp cayenne pepper (to taste)
3/4" cube fresh peeled ginger
1/2 tsp A1 Steak Sauce
Whatever additional spices you prefer (steak seasoning, dried ginger, Italian spice, etc.)

This makes a fairly thick soup; for a thinner version add stock, water or other liquid to taste.
For a heartier soup, add chicken.
Serve in shallow bowls, garnished with a little more dill and finely diced red and yellow bell pepper.

Slice the zucchini and squash and saute/steam in the butter and lemon juice over medium heat. Keep covered, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper to taste. Remove from heat. When cool enough, add to a strong blender (VitaMix or Ninja-style blenders work well) and pulse to liquify. Add the remainder of the ingredients and continue to puree until well-blended.

Serving Size: Makes approx. four 1-cup bowls

Number of Servings: 4

Recipe submitted by SparkPeople user TIFFFIT.