Zucchini and Yellow Squash Soup with Rosemary and Parmesan

This Zucchini and Yellow Squash Soup with Rosemary and Parmesan is a great way to transition from summer to fall. The soup can be made in a pressure cooker or on the stovetop.

2 T olive oil
1 T butter (or use more olive oil if you don’t want butter)
1 yellow onion, chopped
1 T minced fresh garlic
1 tsp. Italian Herb Blend
4 tsp. chopped fresh rosemary or frozen rosemary (or can use 2 tsp. finely chopped dried rosemary, but fresh or frozen rosemary will be much better)
3 lb. diced green and yellow summer squash
6 or 8 cups vegetable stock (use 6 cups for pressure cooker or 8 cups for stovetop)
salt and fresh-ground black pepper to taste
fresh grated Parmesan cheese, for serving

View the full recipe at Kalyn’s Kitchen →