Zucchini Soup

This is good hot or cold -- you may need to adjust the amount of fluid you use, depending on how watery your zucchini is. You could also use yellow crookneck squash or any other summer squash. I think this is better cold.

In a large pan, add a small amount of olive oil. Add about 1/2 cup cut up onion, and a diced carrot. Put the lid on the pan, and let them sit in there on very low heat, stirring occasionally, till they soften and the onion is partially translucent. Very slow cooking allows the starches in the root veggies to convert to sugars, making this a fairly sweet dish.

Add the cut up squash, stir to distribute the oil, and put the lid back on to let the zucchini cook. Keep the pan on slow heat. It will take a while - stir it every few minutes to keep it from scorching.

When the zucchini is softening, add about 1 cup of broth (veggie or chicken, either is fine). Turn up the heat to a boil for just one minute. The zucchini should be fairly well cooked by now. Turn off the heat, remove the pan from the stove, and allow to cool. When cool, puree in a blender with 1 cup kefir (buttermilk will do). Check the seasoning to see if you need to add salt. This soup can be served hot, but it's nicer cold. Stir in about 1 teaspoon lemon juice per bowl, just as you serve it.

If desired, top with chopped parsley or cilantro or any other green herb that you have. If you wanted to add garlic, it would be best to cook it down in the initial stages with the onion and carrot. You could add any other spices you might want (cumin or curry powder would be nice), but they should be added at the beginning with the onion and carrot.

Have fun using up those squashes!