when i asked the hubby to make a grocery run, i was vague with what vegetable to get. he came back with 4 gigantic yellow squash and 4 humongous zucchini. amongst, the others veggies were some tomatoes, cabbage, bagged spinach and lettuce for salads. i thought to myself, what the heck am i suppose to do with all of that squash? it kinda puts a tad little bit of pressure on me to use it before it goes bad. well, i thought, i'll make a soup! the only problem with putting zucchini in a soup, is it gets very mushy. so i chopped it up and put it in near the end to keep it's texture. this soup is hearty, full of flavor, good for you and your tummy. it was just what i needed. now, i have to figure out what to do with the remaining 3 zucchini and squash... 🙂

total Time: 50 minutes

prep time: 20 minutes

cook time: 30 minutes

yield: 8 servings

ingredients:

instructions: