2 tablespoons olive oil, or earth balance/olive oil combo
1 to 2 cloves fresh garlic, minced
1 small onion, sliced
3 tablespoons thinly sliced fresh ginger
1 medium to large yellow summer squash, cubed, partially skinned or skin on
2 cups vegetable broth if eaten as soup, or 1 cup if eaten as entree
1 medium tomato, cubed
salt, to taste
pepper or hot sauce, to taste
1. To a pan on medium heat, place oil. Add garlic; saute until light golden brown (about 30 seconds), do not burn garlic.
2. Quickly add onion; saute for 1 minute. Add ginger; saute for another minute.
3. Add squash and veggie broth; simmer until squash is slightly translucent and tender, 7 to 10 minutes.
4. Add tomato; lightly boil for 1 minute. Season with salt and pepper.
If eaten as soup, use the 2 cup veggie broth. If as entree, use @ 1 cup broth.Good luck! Hope you like it. Ginger is very medicinal.
Source of recipe: I made the recipe.