Categories: soups

Ingredients

• 2 tablespoons olive oil
• 1 1/4 lbs zucchini, crookneck, or patty pan squash, roughly chopped
• 1 large yellow onion, chopped
• 6 cups summer vegetable stock
• 1/2 cup basil
• 1 1/2 tablespoons butter, softened
• 1 1/2 tablespoons flour
• salt & freshly ground pepper to taste
• juice of 1 lemon
• sour cream or plain yogurt as an accompaniment
• (I also garnished the soup with shredded cheese & 2 triscuits)

Directions

1. Heat the oil in a large saucepan or stockpot. Add squash & onions. Saute for 5 minutes or until onions are translucent and squash is crisp & tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 mins. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop or sour cream or yogurt.

Email to a friend | Print this recipe | Back