On a visit to my mom’s last week, I shared my abundance of summer squash with her. She remembered an Italian soup that my grandma used to make and we got to work in the kitchen. The outcome was a pleasant surprise.
Just when I thought I couldn’t eat one more bite of summer squash, this recipe change everything and I can’t wait to make it again.
It is surprisingly sweet and savory, and best of all it is super simple to make.
Summer Squash Soup
6 cups chopped summer squash
1 carton low sodium chicken broth + 1 carton water (refill same carton from stock)
1 large garlic clove
Sea salt and freshly ground black pepper
Cover the bottom of your soup pot with olive oil. Add the garlic and sauté for a minute, then add the squash. Cook until soft.
Add low sodium chicken stock and water.
Scramble the 2 eggs in a glass and add to the soup while stirring so that the egg doesn’t clump together.
Add salt and pepper to taste.
Allow to simmer until you are ready to serve.
Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist offering private personal training, classes, and weight management programs. She can be reached at 605-3549 or email@example.com.