One of my wonderful fellow interns made this wonderful soup a couple weeks back that I wanted to be sure to record. Finally have a chance today. I’m probably forgetting something, but here’s what she did as best I can recall.
Squash basil soup
Chopped onion and garlic
Chopped summer squash
Salt and pepper
In the bottom of a soup pot, sauté onion for a few minutes, then add squash and garlic and sauté for a few minutes more, until they begin to soften. Add water, bring to a boil, then simmer on low for about 15 minutes. Add basil and let cool for about 5 minutes, then pour into blender in batches and puree. Stir in lemon juice and enjoy warm, with fresh bread or sandwiches. Yum!