6 cups chopped squash: zucchini, crook neck, patty pan, or a combination of your favorite summer squashes
1 medium onion, chopped
1 tablespoon olive or canola oil
5 cups of water
6 chicken or vegetable bullion cubes
Pepper to taste.
Chop squash into pieces about one inch in diameter. Saute the onions in the bottom of a stock pot over medium heat with the oil until translucent and slightly brown. Add the squash, water, pepper, and bullion. The water should just cover the squash. If the squash is not fully covered, add a little more water. Stir the soup and bring it a boil over high heat. Cover and reduce the heat to medium-low. Simmer the soup for about 30 minutes or until the squash is tender. Puree in a blender or whip with a hand mixer or egg beater. Serve with shredded cheddar cheese or sour cream.
1. After pureeing the soup, add about 1/3 cup cream to the soup for a creamy texture.
2. Add a tablespoon of pesto to each bowl for extra flavor.