Serves: 4
Total Calories: 376

1 clove garlic, minced
1/4 cup olive oil
1 cup sweet onion, chopped
1 to 2 yellow squash, sliced
1 to 2 zucchini, sliced
1 (16-ounce) can diced tomatoes
Optional: 1/2 spaghetti squash
1 (14 1/2-ounce) can chicken or vegetable broth
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper to taste

In a large saucepan over medium heat, sauté garlic in oil. Remove garlic; add onion and squash. Sauté until soft. In a large soup pot, add squash mixture and remaining ingredients. Simmer for 30 minutes; cool. Refrigerate until ready to serve.

Spaghetti Squash Variation:
Microwave spaghetti squash on high setting cut-side down for 8 minutes, or until easy to remove. Remove seeds; with a fork, scrape out pulp which will resemble spaghetti. Cool; add pulp to soup mixture.

Tip: For savory soup croutons, heat one tablespoon olive oil in a large skillet. Add as much chopped thyme, oregano and tarragon as desired, then stir in 2 bread slices that have been cubed. Cook until lightly golden, then garnish soup servings.

Nutritional Facts:

Serves: 4
Total Calories: 376
Calories from Fat: 120

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery