SUMMER SQUASH CHOWDER ENOY DAN:

                       SUMMER SQUASH CHOWDER by CHEF DAN:

Serves 6-8

INGREDIENTS:

3-tablespoons butter

1-tablespoon fresh thyme chopped

4-garlic cloves, chopped

2-celery ribs, finely chopped

1-onion, finely chopped

1-bay leaf

4-1/2-pounds yellow squash (about 8 each) quartered lengthwise & cut into 1/2-inch thick pieces

2-(19 Oz)-cans Mae Ploy coconut milk

4-cups vegetable broth

3-tablespoons apple cider vinegar

Kosher salt & freshly ground black pepper

2-Patty Pan squash

1/2-cup fresh parsley, chopped

DIRECTIONS:

1.   Melt butter in a skillet over medium heat & when sizzling.

2.   Add thyme, & next 4 ingredients, & cook stirring occasionally for 6 minutes.

3.   Stir in squash, then cover partially, & cook for 15 minutes stirring occasionally.

4.   Uncover & turn heat to medium-high & cook for another 12-minuts.

5.   Pour in coconut milk, broth & then bring to a simmer, simmer for 10 more minutes.

6.   Remove bay leaf, & with an immersion blender, puree the soup.

7.   Stir in vinegar, & season with salt & pepper.

8.   Just before serving, thinly slice Patty Pan squash crosswise.

9.   Pour the soup into bowls & garnish each with a few slices of shaved Patty Pan.

10  Top with fresh parsley.

ENJOY DAN:                                                LIVE WELL AND LAUGH OFTEN!!!