Summer Squash Soup

INGREDIENTS: 
 

• 3 oz. yellow onion, diced 1/2"
• 7 oz. yellow squash, diced 1/2"
• 2 oz. carrots, diced 1/2"
• 2 oz. celery, diced 1/2"
• 7 oz. zucchini, 1/2" sliced halves
• 4 oz. corn
• 1 oz. fresh parsley, minced
• 3 oz. mushrooms, sliced
• 1 tsp. garlic, peeled & pureed using water
• 1 tbsp. butter
• 1 tsp. dried oregano
• 1 tsp. fresh marjoram 
• 1 tsp. dried thyme
• 1 tsp. ground black pepper
• 1 1/2 qt. vegetable stock
• 1 tsp. ground coriander 
   

DIRECTIONS: 

 

1. In a medium soup pot, melt butter and add carrots, onions, celery, garlic, dried spices; sweat for a few minutes on medium heat
2. Add stock to pot and bring to a boil; cook for 15 minutes until vegetables are soft
3. Add squash, corn and mushrooms
4. Cook for another 10 minutes on medium heat, until squash is tender; add remaining herbs and salt (if desired)