Our garden is producing more summer squash than we can eat right now. We’re giving it away to family and friends and we’re still up to our ears! I’m certainly not complaining, though. Summer squash is one of my favorites, and I’m content just sautéing it with some onions or shallots in olive oil. But when I was at my local coffee shop & cafe earlier this week and noticed they were serving zucchini basil soup, I decided to try my hand at a summer squash basil soup. This soup tastes like summer in a bowl; it’s incredibly refreshing and would be delicious served hot or cold. Next time I make this soup, I’ll probably add some pasta, just because it seems like it’d be a yummy combo, and since my buttery bread didn’t provide enough carbs 😉

Summer Squash and Basil Soup
serves 4

Ingredients

for the soup
2 tbsp butter
1 tbsp extra virgin olive oil
4 sweet onions, white and light green parts only, sliced
2 cloves garlic, minced
3 1/2 lb yellow summer squash (about 5 small-medium squash), cut into half-moons
4 cups chicken stock
salt and pepper, to taste

for the basil pistou
3 cups basil
2 cloves garlic, whole
1 tbsp extra virgin olive oil
salt and pepper, to taste

Directions
In a medium-large pot, heat the butter and 1 tbsp of olive oil. Sauté onions and garlic about 2-3 minutes. Add summer squash and toss to coat. Cook for about 5 minutes, stirring occasionally, then add stock. Bring to a slow boil, then allow to simmer until squash is soft enough to blend. Use emersion blender to puree soup until desired thickness/consistency. I kept quite a few chunks, as I prefer stew-like consistency. Season to taste with salt and pepper.

For pistou, place basil, garlic, and olive oil in food processor and pulse until somewhat smooth. Season to taste with salt and pepper.

Spoon soup into individual bowls and add dollop of pistou and a basil leaf garnish. Incorporate well before enjoying! Serve with crusty, buttery bread.