*The recipe as written suggests lemon pepper, but you can choose any seasoning or herbs you like. I like it with crushed red pepper.

Saute onion, squash/zucchini, and garlic in a large skillet in the olive oil. Add the chicken stock and simmer until the vegetables are tender. Transfer mixture to a large blender–blend in batches if your blender isn’t big enough for the entire thing. Blend till smooth.

A little shredded cheese on top or crumbled bacon is really good with this soup. This soup would also be great with the addition of some cooked diced potatoes or chicken to make a more hearty meal. (Add potatoes or chicken post-blending.)