Squash Soup for a special Dinner
2 Tablespoons olive oil
1 and 1/2 pounds of zucchini or yellow squash
1 large onion (Chopped)
6 cups vegetable stock
1/2 cup chopped basil
1 and 1/2 tablespoons softened butter
1 and 1/2 all purpose flour
Juice of 1 lemon
Salt and pepper to taste
Sour Cream or plain yogurt to put on top (optional)
Heat oil in large saucepan or pot. Add squash and onion. Saute for 5 minutes or until onions are cooked and squash is tender. Then add stock. bring to boil, reduce the heat and cover . Cook for 20 minutes then add basil and cook another five minutes. Mix flour and butter into a paste then remove about a cup of soup stock and whik into the butter flour mixture until smooth. Add back into the soup and stir until thickened. Remove soup from the heat and pour into a blender and puree until smooth. Be very careful because it will be hot. If you do not have a blender or food processor you will have to mash up the soup the best you can with a potato masher. You could also mash it through a strainer if you don't have a blender. Season to taste with salt and pepper. Pour into bowls, squeeze lemon over the top and add a dollop of sour cream or plain yogurt. If you don't have the sour cream or yogurt it is still good. I am sorry I do not know how many this serves. I always put the remainder in a jar and eat it the next day. It is at least 7 to 8 cups.
