Summer squash soup


(4-6 servings)


  • onion (1)

  • garlic (2 cloves)

  • extra virgin olive oil (2 Tbs)

  • parsnip (1)

  • carrots (2)

  • summer squash (5 small)

  • dill

  • yogurt or lemon juice to serve




  • In a medium-sized pot heat olive oil and saute onion with a pinch of salt for several minutes. 


  • Add grated carrots and parsnip, and saute for about 10 minutes. Mix in chopped garlic and cubed summer squash and combine well.


  • Add about 4 cups of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until squash softens but does not fall apart.


  • Mix in chopped dill and serve with yogurt or some lemon juice. ​​

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