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 

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. 

Add cream, basil and oregano. 

Reduce heat and simmer 10-15 minutes. 

Season with salt and pepper.  

Serves 6