Summer Squash Soup with Basil

• 2 tablespoons olive oil
• 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
• 1 large onion, chopped
• 6 cups Summer Vegetable Stock
• 1/2 cup julienned basil
• 1 1/2 tablespoons butter, softened
• 1 1/2 tablespoons flour
• Salt and freshly ground pepper to taste
• Juice of 1 lemon
• Sour cream or plain yogurt as an accompaniment

1. Heat the oil in a large saucepan or stockpot, add zucchini and onion.
2. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender.
3. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes.
4. Add basil during the last 5 minutes of cooking.
5. Mix the butter and flour together into a paste.
6. Remove 1 cup of simmering stock and whisk in butter mixture until smooth.
7. Add back into soup, stir until thickened.
8. Remove soup from heat to a blender and puree until smooth.
9. Taste and season with salt and pepper.
10. Add lemon juice and serve with a dollop of sour cream or yogurt.

olive oil, zucchini, onion, summer, basil, butter, flour, salt, lemon, sour cream

Taken from www.foodnetwork.com/recipes/summer-squash-soup-with-basil-recipe.html (may not work)