Summer Squash Soup

• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons olive oil
• 1 onion, diced
• 3 celery stalks, chopped
• 2 garlic cloves, smashed and minced
• 4 cups low-sodium chicken broth
• 6 medium to large summer squash (about 3 pounds), trimmed and sliced
• 2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon freshly ground white pepper or black pepper, plus more to taste
• 1 cup half-and-half
• 8 fresh basil leaves, thinly sliced, plus more for garnish
• 2 tablespoons chopped fresh parsley

1. Heat the butter and olive oil in a large saucepan over medium heat until hot.
2. Add the onion and celery and cook, stirring, until the onion is soft and golden, about 5 minutes.
3. Add the garlic and cook and stir for 1 minute more.
4. Add the broth, squash, salt, and pepper and stir to combine.
5. Bring to a low boil, reduce the heat, and simmer until the squash is tender, stirring occasionally, about 15 minutes.
6. Remove from the heat and add the half-and-half, basil, and parsley.
7. Using an immersion blender, standing blender, or food processor, puree the soup until smooth.
8. (If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
9. Taste for seasoning and add more salt and pepper, if desired.
10. Serve hot or cold, garnished with basil.
11. For a filling and summery supper, try serving this soup with Fried Green Tomato BLT (page 79) or Grilled Peach Salad with Shaved Country Ham and Summer Herbs (page 273) and Watercress Angel Biscuits (page 54) or slices of crusty bread.

butter, olive oil, onion, celery stalks, garlic, lowsodium, summer, salt, freshly ground white pepper, basil, parsley

Taken from www.epicurious.com/recipes/food/views/summer-squash-soup-383635 (may not work)