We had a bounty of summer squash on hand from Brett’s stepdad who has quite the garden going this summer. I must say that we both really enjoyed this recipe, and it will definitely be added to the rotation.
I’m calling it ‘Spicy’ Summer Squash Soup because it does have some kick to it. If you aren’t super into spicy I wouldn’t be afraid, it’s not too spicy.
1 lb. yellow squash, sliced
1 medium white onion, diced
4 cloves garlic, minced
2 tbs EVOO
2 cups vegetable broth
1 can Rotel, drained
8 oz. grated sharp cheddar cheese
2 tbs. hot sauce
1 tbs chili powder
Salt and pepper to taste
Sautee squash, onion and garlic in a large nonstick pan with extra virgin olive oil.
Add 2 cups broth and simmer until squash is soft.
After squash has softened, blend with an immersion blender until smooth.
Slowly add in cheese, blending until it has melted completely.
Add in Rotel, hot sauce, chili powder and salt and pepper and enjoy!