Summer squash and zucchini soup recipe

One of my favorite things about this time of year is seeing what everyone does with squash.  There are endless possibilities and, while I certainly could obtain enough squash and zucchini to make all of the recipes I've read, I can only eat so much food.  Believe me, I'm already pushing it to the limit.  Soup was something that I had to try, though, and I wanted something simple that emphasized the taste of the vegetables.

I really enjoyed this soup, particularly the blend of flavors.  The cayenne gave it a nice kick, but didn't hide the squash and zucchini flavor.  I didn't puree it as much as I could have, so it had a thick and creamy consistency.  Well, this one was a success, so now I'm on to the next squash recipe while it's still around!

Summer squash and zucchini soup (adapted from Cooking with Michele and Eating well... living thin)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 small yellow squash, diced
2 small zucchini, diced
1 tsp dried thyme
1/2 tsp dried oregano
1/8 tsp cayenne pepper
salt to taste
3 cups chicken or veggie stock

Heat oil over medium heat in a medium saucepan.  Saute onion until tender, and then add garlic and cook for another minute.  Add squash, zucchini, thyme, oregano, cayenne, and salt to the pot and let cook until the veggies begin to get tender (about 5 min).  Stir in the stock and bring to a boil, then reduce heat to low, cover, and let simmer for 20 min.  Puree the soup with an immersion blender or in batches in a regular blender.  Serves 4.