Recipe from Celebrate Everything! Cookbook by Debbi Covington
Yellow Squash and Basil Soup
To garnish, float fresh basil on the top of the soup or place it on the rim of the bowl.
4 tablespoons butter
1 medium sweet onion, chopped
4 yellow squash, sliced
3 medium carrots, sliced
2 cups chicken or vegetable broth
1 cup water
¼ cup milk
¼ cup heavy cream
½ teaspoon salt
Coarsely ground white pepper
1 cup (loosely packed) fresh basil leaves, chopped
In a 4-quart saucepan, melt butter over medium heat. Add onion and cook about 8 minutes or until onion is tender, stirring frequently. Add squash and carrot slices; stir to coat with onion mixture. Add broth and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Allow vegetables to cool slightly. In a blender at low speed, with center part of cover removed to allow steam to escape, blend soup in small batches until pureed. Pour pureed soup into large bowl after each batch. Return soup to saucepan; stir in milk, cream, salt and white pepper; heat through. Stir in chopped basil just before serving. Serves 6 to 8. Photography by Paul Nurnberg.
