Source: dLife

Creamy soup made with summer squash, zucchini, and potatoes.

Servings

1 cooking spray
0.5 cup shallots, chopped
0.25 cup fresh chopped green onion
2 medium garlic cloves , minced
4 medium zucchini , chopped (about 4 lbs)
1 cup Potatoes, with skin, fresh, diced , peeled
4 cup low sodium vegetable broth
1 cup fresh chopped spinach (or kale)
1.5 tsp tarragon, leaves, ground
0.25 cup fat free half and half
4 oz sliced zucchini (equal to 6 thin slices)
4 oz sliced summer squash (equal to 6 thin slices)
1 pinch ground cayenne (red pepper)

1 Grease a large pot with cooking spray and heat over medium heat. Cook shallots, green onions, and garlic 5 minutes or until soft. Mix in zucchini and potato and cook 5 to 8 minutes.
2 Mix in broth, kale, and tarragon and let boil. Lower heat, place lid of pot, and let simmer 10 to 15 minutes or until vegetables are tender.
3 Using a food processor or blender, puree mixture until there are no lumps. Pour mixture back into pot and whisk in half-and-half. Soup can be served warm or chilled. When ready to serve mix zucchini and squash slices into soup and dust cayenne pepper over top.

Use any kind of zucchini or summer squash that is fresh and on hand.