Sauté onion and squash with 2 Tbls. Olive oil. Add apple cider vinegar. Cook until soft; about 15 min. on med-high heat.
Carefully add sauté mixture to blender with lime juice, lime zest, pinch of salt and ½ cups water. Blend for 2 minutes.
Scrape down sides of blender and add 2 Tbls of olive oil. Blend for another minute.
The lime in this soup transforms it to a versatile hot/cold soup. The residual sugars from the onion along with the tropical lime flavor blend tremendously well with squash. Keep in a mason jar in your fridge and bring to work! The perfect easy recipe to make an interesting dish with all the summer squash right now.