CSA Recipe: Summer Squash Basil Soup

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.

Ingredients

2-3 medium summer squash coarsely cubed

1 bunch of basil leaves

2 T butter

salt

black pepper

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.