Tarragon Lemon Summer Squash Soup

• 1 large yellow summer squash, sliced and quartered, or chopped if preferred
• 2 green onions (scallions), light green and white parts, chopped
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 1 tablespoon fresh tarragon leaves, chopped
• 1 garlic clove, finely minced
• Ground black pepper, to taste
• 3 cups chicken broth, preferably homemade
• Juice of 1/2 large lemon
• 1/2 cup milk or cream
• Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)

1. In a soup pot, saute the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.
2. Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.
3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
4. Remove from heat and add the milk or cream. (Optional)
5. Puree about half the soup with whatever device you have, then return to pot.
6. Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like. Or, you may chill and serve it cold.

yellow summer, green onions, onion, butter, olive oil, tarragon, garlic, ground black pepper, chicken broth, lemon, milk, tarragon

Taken from food52.com/recipes/22700-tarragon-lemon-summer-squash-soup (may not work)