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June: Zucchini and Yellow Squash Soup with Rosemary and Parmesan


2 T olive oil
1 T butter (or use more olive oil if you don’t want butter)
1 yellow onion, chopped
1 T minced fresh garlic
1 tsp. Italian Herb Blend (I love Italian Herb Blend from The Spice House, but most brands are similar)
4 tsp. chopped fresh rosemary or frozen rosemary (or can use 2 tsp. finely chopped dried rosemary, but fresh or frozen rosemary will be much better)
3 lb. diced green and yellow summer squash (about 8 cups diced squash or slightly less if you can’t fit that much in your pressure cooker, can also use all green or all yellow squash)
6 or 8 cups vegetable stock or chicken stock (I use my own homemade chicken stock; use 6 cups for pressure cooker or 8 cups for stovetop.)
salt and fresh-ground black pepper to taste
fresh grated Parmesan cheese, for serving

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