Cooking Instructions
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Step 1
Roughly chop the
Summer Squash (260 g)
. Heat a soup pot over medium-low. Add
Olive Oil (15 mL)
. Add squash and
Salt (to taste)
. Cook for 5 minutes, stirring occasionally.
Step 2
Add
Chili Pepper (1/2)
and cook for 2 minutes. Add
Garlic (3 cloves)
and cook for 1 minute more. Add
Canned Crushed Tomatoes (480 g)
,
Water (720 mL)
, and
Maple Syrup (15 mL)
. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
Step 3
Remove from heat and add
Fresh Basil (10 g)
.
Step 4
Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
