RedGage

                                      Zucchini Squash Broth

Every year we have so many zucchini squash left over after everyone you know has had there fill.  Last few years I have been making a broth for my homemade soups with them.  I usually use a potato peeler to take off the skins as they tend to be kind of tough in soups.   Cut into chunks and boil in as little water as will allow to boil until very tender.   Puree the cooled squash until very smooth.  Can or freeze broth.   Just add broth to almost any soup.   I've even added it to my chicken noodle soup.  Gives it a little different color; but who cares when it tastes so good.                           - bonappitit -