This recipe is from CSA member Stacie Rose
Heat olive oil in a Dutch oven or stock pot.
Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano. Season with salt and pepper.
When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a few leaves of kale, some simply roasted potatoes, and organic broth, chicken or vegetable.
Blend until pureed and creamy.
Season to taste and serve
