Summer Squash Soup with Basil

Ingredients (serves four people)

1 Tablespoon Olive Oil
1 pc Shallot, minced
1 pc Garlic, minced
1 teaspoon Thyme
3 cups Summer Squash
Sea salt and Pepper to Taste
4 cups Vegetable Broth
½ cup Basil Leaves

1. In a large cooking pot, heat the olive oil over medium high heat. Add the onion and garlic and cook for two minutes. Next, add the thyme, followed by the summer squash. Cook for five minutes, then add the vegetable broth and basil. Bring to a boil, then reduce the heat to medium low. Cook for twenty five minutes.
2. Once the soup is cooked, place in a blender and blend on high speed until a smooth texture forms. Return to the pan and cook for ten more minutes. Top with a small amount of chopped basil and serve warm.

Learn more about summer squash