Summer Squash-Basil Soup
3 tablespoons olive oil
1 small yellow onion, diced
3 cloves minced garlic
1 teaspoon lemon zest
1 1/2 pounds summer squash, cut into large dice
Salt and black pepper, to taste
3 cups of chicken broth, vegetable broth or water
1/2 cup loosely packed basil leaves plus more for garnish
3 tablespoons sour cream
lemon juice to taste
Warm the olive oil in a small soup pot over medium heat. Add the onion and minced garlic, and cook, stirring until the garlic is fragrant and the onions area translucent, about 5 minutes.
Add the lemon zest and summer squash and sauté for about 2 minutes. Season to taste with salt and pepper, then cover with broth or water and bring to a boil. Lower the heat to a simmer, and cook about 10 minutes, until the squash is softened. Stir in the basil until wilted, and remove the pot from the heat.
In batches, pour the soup into a blender and purée until smooth. Return all the puréed soup to the pot, and place over low heat. Stir in the sour cream and season with salt, pepper and lemon juice to taste. Add a sprinkling of chopped basil to the bowls – serve hot.