Summer Squash Soup

Adapted from the Smitten Kitchen. This is a nice fall soup, and the recipe can easily be adapted to use other root vegetables that you might have laying around.

Ingredients

2 T butter

1 onion, halved and thinly sliced

2 large garlic cloves, chopped finely

2 medium squash, peeled and cut into small chunks

2 carrots, thinly sliced

1 medium potato, peeled and cut into small chunks

1 apple, peeled and cut into small chunks

3 14-oz cans vegetable stock

sour cream and parsley to garnish

Instructions

1) Cook butter, onions, and garlic over medium heat in a large pot for 8 minutes, until softened.

2) Add squash, carrots, potato, apple, and stock and bring to a boil. Reduce heat and then simmer, partially covered, for 20 minutes, until vegetables are very tender.

3) Remove from heat and let sit for 10 minutes. Blend with a hand blender until smooth.

Serve with a dollop of sour cream and parsley.