Summer Squash Soup

Ingredients

• 12 lbs summer squash (yellow squash or zucchini), sliced
• 21 medium onion, diced
• 33 cloves garlic, minced
• 44 cups vegetable broth
• 52 tbsp olive oil
• 61/2 tsp black pepper
• 71 tsp sea salt
• 82 tbsp fresh lemon juice
• 92 tbsp fresh basil, chopped

Instructions

1. 1

   Chop onions, garlic, and summer squash into uniform pieces.

2. 2

   Sauté onions and garlic in olive oil until softened and fragrant.

3. 3

   Add chopped summer squash and vegetable broth to the pot, then simmer until squash is tender.

4. 4

   Use an immersion blender or regular blender to puree the soup until smooth.

5. 5

   Season with ground pepper and finish with a squeeze of fresh lemon juice.

6. 6

   Serve hot, garnishing with a drizzle of olive oil if desired.