Recipes

Summer Squash Soup

Prep Time: 30 minutes

Serves 4

Ingredients:

• 4 cups of roasted yellow summer squash and garlic
• 1 jar of Hope’s Gardens Basil Pesto
• 4 cups of chicken broth
• 1 leek cut into thin slivers
• Salt and pepper to taste

Arrange the yellow summer squash and garlic on a baking sheet lined with silver foil.  Place in a pre-heated 375 degree oven for 20 minutes.  While the squash is cooking, put 1 tablespoon of olive oil in a large pot and saute the slivered leeks.  Add the roasted squash and garlic to the pot and add the chicken broth, one cup at a time to combine.  Use a hand held blender until smooth.  Salt and pepper to taste.  Ladle into soup bowls and top with a dollop of Hope’s Gardens Basil Pesto.  Serve with a chopped salad and crostini.