summer squash

summer is almost over and holding on to it as hard as i can. i found, what are probably the last summer squashes in the farmers' market this week and decided to make a soup out of them.
summer squash is a subset of squashes that are harvested when immature (while the rind is still tender and edible) so when you peel them, there are no seed to discard, unlike the winter squash, and they are also much easier to handle.
the soup came out great made me wish summer would last longer so i can make it again. to prolong the heat i am going home to israel for a few weeks, for some hot weather and beach. unless i get inspired to write there, i will see you guys in fall.



INGREDIENTS
2 tbs olive oil
1 pound summer squash roughly chopped
1 large onion chopped
3 garlic cloves minced
2 medium potatoes peeled and cut into small dice
6 cups vegetable stock
1 tsp oregano
1/2 cup basil
1 1/2 tbs butter, softened
1/2 tbs flour
salt and fresh ground pepper to taste
juice from 1 lemon
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PREPARATION
heat oil in large saucepan and add squash and onion.
saute for 2 minutes and add garlic.
saute for 3 more minutes or until onions are translucent and squash is crisp.
add potatoes and stock and bring to boil. add oregano.
reduce heat, partially cover the pan and cook for 25 minutes.
add basil during the last 5 minutes of cooking.
mix butter and flour together into a paste.
remove one cup of simmering stock and mix with the butter mixture until smooth.
add back into soup, stir until thickens.
working in batches, blend soup in blender until smooth (use caution when blending hot liquids).
taste and season with salt and pepper.
add lemon juice and serve.