Warm and Scrumptious Squash Soup

Still wondering what to do with this freshly harvested squash and a few ears of corn,
I decided to revisit a favorite thing of mine to make.
SOUP!

The Recipe:
2 zucchini - sliced
2 yellow squash - sliced
1 large white onion - sliced
3 ears of corn - removed from the cob
1 large jalapeno - seeded and sliced
1 medium potato - diced

Sauté the veggies in olive or avocado oil
in a Dutch oven until tender.
Add vegetable broth and the diced potato

Simmer with lid on until the potato is tender.
Add a pinch of cumin, masala tanduri red
Salt and pepper to taste.

Let the soup cool slightly and puree until smooth.
I topped my soup with canned roasted red bell peppers
and dried parsley. Served it warm ~ it was absolutely scrumptious!

Once again, I shared with a friend. Her response was that it was
delicious, exactly what she needed!

Please let me know if you make this recipe,
or send your favorite soup recipe.
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