Summer Squash Zucchini Soup

I’m guessing at the quantity of zucchini. I take my regular size Dutch oven and fill it almost full of washed, chunked up zucchini and summer squash. No need to peel or seed. Then I add 32 oz. canned chicken broth and 32 oz. of homemade chicken broth from the freezer, bring it all to a boil and turn down the heat, cover and simmer for about 40 minutes. Add the salt and pepper and lemon juice and dill. Then I run the entire thing through the blender. It comes out really thick and creamy. Put into pint jars and pressure can for 60 minutes at 10 lbs. Makes 8 pints.

Just a note: this is really yummy for a very low calorie lunch!