Roughly chop the
Summer Squash (2 cups)
. Heat a soup pot over medium-low. Add
Olive Oil (1 Tbsp)
. Add squash and
Salt (to taste)
. Cook for 5 minutes, stirring occasionally.
Chili Pepper (1/2)
and cook for 2 minutes. Add
Garlic (3 cloves)
and cook for 1 minute more. Add
Canned Crushed Tomatoes (2 cups)
Water (3 cups)
Maple Syrup (1 Tbsp)
. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
Remove from heat and add
Fresh Basil (1/2 cup)
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.