Summer Squash Side Dish & Soup – one now, one later

Sautéed squash side dish for dinner; leftovers become soup! In truth, the soup was an afterthought — a very yummy one indeed!
The recipe is rather vague since it was an attempt to use up an zucchini and yellow squash and I tend to go by taste versus exact measurements.

Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme

1. Heat oil in a skillet.
2. Add diced onions and pepper and sauté until almost tender.
   
3. Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.
   

Summer  Squash Soup -- great for lunch or as the first course for dinner
See ingredient list in above recipe
Chicken broth or stock
Sour cream

1. Follow directions for Sautéed Summer Squash (above).
2. Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
3. Add lid to pot and steam soup until veggies are tender.
   
4. Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
   
5. Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
6. Serve with a dollop of sour cream.
   

Recipes without photos . . .
Sautéed Summer Squash -- a side dish
Drizzle of olive oil
Yellow or white onion, diced
Red pepper, diced
Sliced (about 1/4" thick) zucchini and yellow (crookneck) squash  -- if larger squash are used, cut into quarters and remove seeds
Kosher salt and coarse pepper to taste
Fresh herbs, torn or chopped: basil, oregano, parsley, thyme

1. Heat oil in a skillet.
2. Add diced onions and pepper and sauté until almost tender.
3. Add sliced squash. Season with salt, pepper and herbs. Sauté several minutes and then put lid on skillet and steam lightly—just until squash is tender-crisp.

Summer  Squash Soup -- great for lunch or as the first course for dinner
See ingredient list in above recipe
Chicken broth or stock
Sour cream

1. Follow directions for Sautéed Summer Squash (above).
2. Add chicken broth to achieve desired consistency. Taste and adjust seasonings according.
3. Add lid to pot and steam soup until veggies are tender.
4. Cool slightly and then use an immersion blender to create a somewhat smooth soup. I prefer to leave some smaller sized chunks for veggies in the soup.
5. Add additional chicken broth if desired to achieve desired consistency and again check for seasonings.
6. Serve with a dollop of sour cream.