I feel like I’ve been neglecting the blog. I’m sorry, please forgive me. It’s been a busy past few weeks for me. The store has been getting in some really great things (if I do say so myself), and the wedding planning is getting a little crazier. Would you believe me if I told you it’s 16 days away? Well, believe it because it is! We had our shower this weekend in Daniel’s hometown and I was truly amazed by the generosity from everyone. You guys, I got a Vitamix (eeeeekkk!!!). I’ve been wanting one for like 2433 years. Ok, let’s get real…maybe 3 years or so. I’ve never felt like spending that much on a blender, but, this blender is like the Ferrari of blenders. It’s just really good. I’ve been using it non stop since we got it on Sunday. I’ve made soup, salad dressing, and some deliciously creamy green smoothies.
Since the wedding is coming up and my dress shows every little thing, I’ve been trying to eat clean. We’ve been doing a lot of soups and salads for dinner, and I wanted to share this recipe for summer squash soup that I made last night. Small disclaimer though – most of my recipes are eyeballed so the measurements are not exact. I do a lot of tasting and adding if needed.
1 white onion, peeled and diced
3 bulbs of garlic, chopped thin
Aprox. 4 cups of vegetable broth
2 whole summer squash, chopped thin
2 tablespoons olive oil
Handful of salt
Handful of pepper
Half a lemon
Optional herbs (I just went with what looked good from the garden): basil, thyme, and/or sage
- Combine olive oil, onions, garlic, and 1 1/2 summer squash (save the other half, we’ll use it later) in a pot and sauté until golden
- Add the vegetable broth, salt and pepper, juice from half a lemon, and any other herbs you have available
- Let simmer for about 10 minutes
- Pour all ingredients into a blender (careful, it’s hot!), as well as the other half of the uncooked summer squash and puree until it is a smooth, creamy texture