Easy Ways to Store and Cook Summer Squash | Trinity Health Michigan

Ingredients

• 2 tablespoons olive oil
• ½ yellow onion, sliced
• 4 cloves garlic, minced
• ½ cup vegetable broth
• Kernels from 1 ear of corn
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter
• Salt and pepper, to taste
• 2 onions, chopped
• 5 cups chicken or vegetable broth
• 2 potatoes, peeled and chopped
• 2 carrots, peeled and thinly sliced
• 8 cups chopped yellow summer squash
• 2 tablespoons chopped fresh basil