Cheesy Zucchini Soup
A great way to use the overflow of squash from your garden.
Steps
Bring water , onion , diced squash , and butter to boil.
Cook , covered over medium heat until squash begines to break down and form a broth , about 45 minutes.
Add sliced zucchini , oregano , and garlic , and bring to a boil again.
Reduce heat to simmer , and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
Turn heat down to low.
In a tightly covered blender , blend together 1 1 / 2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
Add to the soup.
Turn off heat , add tamari , pepper and salt to taste.
Serve.
Ingredients
water, onions, squash, zucchini, butter, oregano, garlic clove, sharp cheddar cheese, cream cheese, tamari, black pepper, salt