Zucchini Soup

All the vegetables are from Verstuyft Farm, except for the garlic and thyme. I grow herbs so I always have thyme. The purple garlic is from some far-away place.

The quantities listed below may certainly be adjusted to your taste. The cooking times aren't set in stone either, and everything is approximated as I don't weigh or count minutes when I make soup.

Zucchini Soup (serves 6 to 8)

2 tbsp of REAL butter
1 onion
2 large cloves of garlic
2 large zucchini (or 4 medium ones)
2 small potatoes
1 tomato
4 cups of hot water
1 tsp of salt (add more if necessary)
A pinch of white pepper
2 sprigs of fresh thyme

Peel the onion and garlic, wash and slice all the vegetables. Melt the butter in a large pot and cook the onion and garlic until they are soft but not brown. Add the potatoes and cook on low-medium heat with the lid on for 3 minutes then add the squash and thyme, and cook for another 7 minutes, stirring occasionally. Meanwhile, heat up 4 cups of water in the microwave, two at a time if necessary then add the water, salt, and pepper to the squash. Cook on low to medium heat for another 10 minutes. When the squash is cooked, remove the sprigs of thyme and set the soup aside until it is cool enough to puree with a hand-held mixer. If the soup is too thick, add hot water at needed.