Cheesy Zucchini Soup

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“A great way to use the overflow of squash from your garden.”
READY IN:
1hr 20mins
YIELD:
3 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water, onion, diced squash, and butter to boil.
  2. Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
  3. Add sliced zucchini, oregano, and garlic, and bring to a boil again.
  4. Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
  5. Turn heat down to low.
  6. In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
  7. Add to the soup.
  8. Turn off heat, add tamari, pepper and salt to taste.
  9. Serve.

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