• 1 tbsp. olive oil or grass-fed butter
  • 1 large white onion, peeled and diced
  • 3-4 yellow summer squash, chopped
  • 1 tsp. sea salt
  • 4 cups chicken stock, vegetable stock or water
  • Freshly ground black pepper

Saute onion in olive oil on medium heat 3-5 minutes.  Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to simmer for 8-10 minutes. With a slotted spoon, remove vegetables from liquid and puree in a food processor. Add back to the soup and adjust seasoning to taste. Garnish with a teaspoon of mint puree. See recipe below.

Mint Puree

Put mint, parsley and water into a food processor or blender and puree. Add olive oil and a pinch or two of sea salt and continue pureeing until smooth.