1 large onion
3-4 yellow squash (or zucchini)
1 ½ cups water
28 oz. can diced tomatoes
½ tsp. unrefined salt or to taste
…› tsp. ground cayenne
OPTIONAL: Dice 2 potatoes and cook with the squash.
2. Saute in oil/butter until tender
3. Add cut squash and water, bring to a boil
4. Reduce heat and simmer until squash is tender
5. Add tomatoes, salt and cayenne
6. Simmer for a few more minutes
7. Enjoy the soup and refrigerate leftovers if there are any.