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We offer this recipe every year since it is such a simple, delicious use of squash and basil that makes a savory yet light summer meal soup. There will be plenty of opportunities to enjoy this soup with the squash and basil that we expect to provide this season.
2-3 medium summer squash coarsely cubed
1 bunch of basil leaves
2 T butter
Heat a large saucepan with 2 cups of water to a boil and add cubes of squash. Boil vigorously 8-10 minutes until very soft and remove from heat. Either with an immersion blender or by removing contents to a blender or food processor, puree the squash, basil leaves, butter and salt and pepper to taste. Serve immediately with fresh bread.