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Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 leek, white part only, chopped
• 1 bay leaf
• 1 quart vegetable stock
• 1 teaspoon tamari
• 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
• 1 small zucchini, cut into ¼ inch dice
• Sea salt
• Pinch of cayenne (optional)
• ¼ cup chopped fresh dill

Description

This Light, Lovely, Bright Yellow Summer Squash Soup Is A Perfect Finish To A Summer Day. It Uses The Bounty Of Midsummer Vegetables And Herbs, And Is Satisfying Without Being Heavy. While Cayenne Is Not Part Of A Traditional Macro Diet, I Like The Little

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