Zucchini And Yellow Squash Soup

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This easy to prepare soup is the creation of sous-chef carol mckenzie of the sebanton restaurant in longmont, colorado. I found it in the rsvp section of a july 1987 issue of bon appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!!

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Steps

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Heat oil in heavy large saucepan over medium-low heat.

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Add onion , shallots and garlic and cook until onion is translucent , stirring occasionally , about 10 minutes.

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Add flour and stir 3 minutes.

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Add zucchini and crookneck squash and cook until softened , stirring frequently , about 5 minutes.

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Stir in stock , heavy cream , basil and oregano.

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Reduce heat and simmer 20 minutes.

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Season with salt and pepper to taste and serve immediately.

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Soup may be pureeed if a creamier texture is desired.

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Ingredients

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olive oil, onion, shallots, garlic, all-purpose flour, zucchini, crookneck yellow squash, rich chicken broth, whipping cream, fresh basil, fresh oregano, salt & freshly ground black pepper