Summer Squash Soup

  • 1 tbsp. olive oil
  • 1 tbsp. grass-fed butter
  • 1 large white onion, peeled and diced
  • 3-4 yellow summer squash, chopped
  • 1 & 1/2 tsp. sea salt
  • 4 cups chicken stock, vegetable stock or water
  • 1/4 cup cream (optional)
  • Freshly ground black pepper

Saute onion in olive oil and butter for 3-5 minutes, or until translucent.  Add 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 with cream, and adjust seasoning to taste.