My dads garden is giving us a lot of squash right now so I've been making squash soup with it. This is sort of my own little recipe that I put together, so here is the recipe in photo form. :)
First I get 4 or 5 medium squash and a large leek,
then chop up the squash in small pieces.
Cut the leek up real thin.
Then add some oil to a pot.
Any kind of oil, I cook mostly with unrefined coconut oil,
but you can use whatever you like.
Then add the leeks and cook for a few minutes,
then add broth. You can use vegetable or chicken broth.
Don't put a lot of broth because the squash will make plenty of it's own liquid because squash is mostly water.
Then after the leeks have softened up some, add all of the chopped squash.
You shouldn't see any of the broth that is at the bottom after you add the squash.
Bring to a boil, then bring the heat back down to a low simmer and cover with a lid.
Let cook around 20 minutes until the squash gets softer.
Add the whole pot to a blender and blend, you may have to blend half the pot at a time.
Then I add some salt and shredded cheese for more flavor.
Then you have delicious Summer Squash Soup!
This stuff is so addicting, I've been eating it almost every day.
I am going to try to freeze a batch of it to see how it freezes, not sure if that would work or not, but boy would I love to have some of this on hand throughout the year, especially in the winter months.