Ingredients:

• 1.5lb of summer squash/zucchini combination
• 8oz of fresh spinach (can be replaced with frozen one)
• 3 garlic cloves
• 1 pint of milk or half-half or a combination to taste
• Ground black pepper to taste
• Salt to taste
• 1-1.5tbsp of olive oil
• Chopped dill and parsley for serving
• Raw or roasted pumpkin seeds for serving

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Warm up deep metal pot over moderate heat with olive oil; peel and chop garlic, add it to the pot and fry for a minute or two until fragrant, stir from time to time:

   

3. Slice all squashes and add them to the pot as well, fry squashes together with garlic for about 5 minutes, continue stirring from time to time:

   

4. Add spinach (I sliced bigger leaves in half to make stirring a bit easier) and cook vegetables together for 10 mins stirring occasionally:

   

5. Spinach will cook and reduce its volume at some point:

   

6. Pour milk or half-half in, bring pot to slow simmer (you may need to reduce heat at some point for that) and cook everything together until squash gets soft when pierced with a knife or fork:

   

7. Season soup with salt to taste:

   

8. And ground black pepper:

   

9. Remove pot from the burner and puree the soup using hand blender or another similar tool:

   

10. Pour hot soup to serving bowls:

    

11. Season each with a bit of fresh chopped dill and parsley:

    

12. Add 1-2 teaspoons of pumpkin seeds and serve: