Savory Summer Squash Soup

• 6 Cups coarsely cubed summer squash (zucchini, yellow crookneck  ) about 2 large ones.

• 2 medium Yukon gold potatoes, cut into 2 inch cube

• 1 yellow onion, cut into thin rings

• 2 -3 cloves of garlic, cut into small pieces

• 1 tsp refined coconut oil

• ½ bunch fresh parsley leaves, roughly chopped

• 4 cups water

• ½ tsp dried sage

• ½ tsp dried tarragon

• 1 tsp salt or to taste

• ½ tsp black pepper

Instructions:

• Place cubed potatoes in a pot with water, 4 cups should cover over the top of potatoes, if not add enough to cover. On high, bring to a boil and turn to simmer for 25 minutes

• Place chopped squash on top of potatoes and let cook for another 15 minutes. Remove the lid and let cool.

• In a saute pan on medium heat, melt coconut oil, add onions, garlic until soft approx. 10 minutes.

• Add spices and fresh parsley to the pan for another 5 minutes. (Keep some parsley on side for topping)

• Add saute mixture to pot with potatoes and squash, mix well and in stages add to blender and blend till smooth.

• Sprinkle with Fresh Parsley and serve warm.