Squash puree soup

This cooking recipe was told to me by my grandmother. It is good to use it, both during fasting and in summer, when there are a lot of vegetables and fruits. Summer food should be light. And what could be better than "Squash puree soup". So, first you need to prepare vegetable broth. To do this, take carrots, onions and herbs. Wash and clean everything. Cut the carrots into two halves. Onions can be cut into four parts. Then take the pan. Pour in some water and put the cooked vegetables and herbs. Put the pan on the fire. After the water boils, cook the vegetables on low heat for about 20 minutes. At the very end of cooking, add salt to the broth. After that, take the zucchini. Peel them from the skin, wash them and cut them into rings. Set aside a quarter of the chopped zucchini. Peel the potatoes and cut them into cubes. Cut the onion into half rings .Crush the garlic. Take a saucepan. Pour oil into it and heat it up. Put the onion and garlic in a saucepan first and fry until the onion softens. Then zucchini. Fry them for five minutes and add the potatoes. After a couple of minutes, zucchini can be poured with hot vegetable broth. Stir the vegetables. Cover the pan with a lid and simmer for 15 minutes. Then grind everything in a blender. Fry the postponed zucchini in vegetable oil. When serving, put them on the bottom and pour zucchini puree soup. Sprinkle chopped herbs on top. Bon appetit!