Submitted by Deborah Harsha
Years ago, when I had a bumper crop of zucchini and couldn’t conceive how to use the largesse, my mother forwarded me an interesting recipe/recommendation….
Use them to make a soup base for the winter!
To make a puree, warm 3 cloves of garlic with 1/2 cup olive oil over low heat, about 3 minutes.
10 quartered and seeded squash (think medium size) of almost any type (zucchini, yellow, pattypan, you get the idea)
One chopped onion
One pound of spinach leaves
Cover and cook, stirring often for an hour.
When cooled a bit, mix in a blender, cool fully then package and freeze.
In the winter when you are wishing it is summer, defrost a pint of puree, warm in saucepan and add coconut milk or cream or milk or liquid of your choice to thin. Then add items for additional flavor and texture….curry and garbanzo beans or rice and cheese…whatever you’d like.