Summer Squash Soup with Basil Pistou

  • 2 TB vegetable oil
  • 1 medium leek, white an pale green parts only, thinly sliced
  • 2 small garlic cloves, minced
  • Salt and freshly ground pepper
  • 2 1/2 lbs yellow summer squash, trimmed, cut into half moons
  • 4 cups vegetable or chicken broth
  • 2 cups loosely packed basil leaves
  • 1/3 cup olive oil

Try this simple summer soup when yellow squash of any variety- pattypan, zephyr, crookneck , and fresh basil are in abundance.

Heat oil in a medium stockpot over medium-high heat. Add the leek and half of the garlic. Season well with salt and pepper. Cook, stirring until soft and tender. Add squash and cook, stirring for 3-5 minutes. Add stock and bring to a boil. Reduce heat and simmer until squash is tender. Remove pot from heat and let cool slightly. Fill the bowl of a food processor with basil and remaining garlic. Add olive oil and process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl. Puree soup on the food processor (or use an immersion blender) until soup is pureed but still slightly chunky. Return soup to pot. Cook to reduce liquid and to thicken slightly. Season to taste with salt and pepper. Serve with basil pistou on the side.