This is going to be a banner year for zucchini around here! You see the latest culprit creeping out from under one of the many plants scattered around our garden. Every possible use for this magical summer squash is going to be required.

I tried a zucchini soup recipe the other day that was superb and too good not to share far and wide. My daughter-in-law, Maggie, shared the recipe with me from Skinnytaste. At only sixty calories a cup, the skinny part is right on. If you find yourself in possession of a few medium zucchini, I suggest you make this soup.

Here goes:

1 small onion

2 cloves garlic

3 medium zucchini cut into chunks

1 carton chicken broth

2 tbsp. of plain yogurt.

Combine onion, garlic, zucchini and broth in a large pot and bring to a boil. Simmer until tender – approx. 20 minutes. Remove from heat and puree with one of those nifty hand-held blender things. I don’t have one of those, so used my food processor. Add yogurt and puree some more. Salt and pepper to taste. Presto – delicious. Serve with a smattering of fresh parmesan cheese.

Naturally, I strayed from the recipe slightly by adding ½ a small jalapeno pepper at the cooking stage and a handful of fresh basil leaves at the puree stage.

The picture – taken on my phone so I could share with jealous friends immediately – does not do the soup justice. It was so tasty and so delightfully green.

Oh man, do you see that zucchini in the far planter on the right? Looks like we’ll be making more soup really soon.