Our friend Isaac introduced us to this recipe from his Bubbie’s catering business. It’s a simple zucchini broth chock full of nutrition and yumminess.

4-5 lbs. zucchini or yellow summer squash

1 large onion

2-3 carrots

2-3 cups chicken broth or consommé


Salt and pepper to taste

  1. Slice zucchini, onion, and carrots.
  2. Sauté’ sliced vegetables together.
  3. Cover sautéed vegetables with broth.
  4. Simmer for 20-30 minutes until vegetables are mushy.
  5. Add dill.
  6. Remove from heat and puree in a blender or use an immersion blender.
  7. Add salt and pepper as needed.
  8. Serve hot or chilled.