Squash Soup with Oregano

SUMMER SQUASH SOUP

* 2 Tbsp olive oil
* 1 medium onion, thinly sliced
* 2 cloves minced garlic
* 3 cup summer (yellow) squash, cut up (1-1 1/2 lbs)
* 2 cups rich chicken stock
* 2 cups whipping cream
* 2 teaspoons minced fresh basil
* 2 teaspoons minced fresh oregano
* Salt and freshly ground pepper

1. Heat oil in heavy large saucepan over medium-low heat. Add onion and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes.
Add yellow summer squash and broth. Cook until softened. When squash is soft carefully blend until smooth. 2. Add cream, basil and oregano. Reduce heat and simmer 10-15 minutes. Season with salt and pepper. SERVES 6
*To freeze soup to use at a later date. In step 2, after adding stock, do not add cream, but do add basil and oregano and simmer for 20 minutes. Cool completely and run through your blender. Place in freezer container and freeze. For a future date remove from freezer allow to thaw completely. Put in pot, add the cream and bring up the heat slowly. Check seasoning and serve.