Three Squash Soup

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Well it happened. I finally cut myself with the new knife. It was such a quick, clean slice, if it wasn't for the onion juices that burned me, I probably wouldn't have realized it happened. But, it was kind of worth it. I got out of doing the dishes the rest of the day, and there was the delicious soup to soothe me.

This unplanned soup was a way to clean out the fridge. I used all the varieties of squash we had -- patty pan, crookneck and Italian -- along with potatoes, onions, carrots, celery, swiss chard and garbanzo beans. If you wanted to keep this vegetarian, you could use veggie stock instead of chicken. But, since I decided to skip on the sausage, I needed chicken stock for that rich flavor. I also added garlic, tomato paste, and fresh herbs like thyme, rosemary and oregano.

I made a large batch and we've been eating this soup all week. You might think it's been too hot for soup. And you're right. But, this is a light meal, and perfect for a lazy night under the fan. Also, I got tired of eating grilled squash. Soup seemed like a welcome break.

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