Puree of Summer Squash soup

I love to make blended soup, but it's harder to do in the summer because who really feels like making a pureed soup when it's hot?

The other week I had an abundance of fresh summer squash from my aunt's garden.  I didn't want any of it to go bad so I thought what can I do with a few of them? Soup puree!

I made it exactly like I make all my puree of "insert vegetable here.' with onion and chicken broth (or you could use vegetable broth to make it vegetarian friendly. 

You will need: olive oil, one onion, two big summer squash, about 3 - 4 cups of chicken broth and salt and pepper to taste.

1. Cut up the onion and saute it over medium heat in a splash of olive oil, salt and pepper it while it cooks for several minutes, until translucent. 

 

2. Cut up the summer squash and add it to the cooked onion.  Let it cook for a few minutes.

 

3. Add the broth and bring it to a boil for about 15 minutes (I add just enough broth to be about an inch over the squash.)  Then put it in the blender and puree.  (Be very careful with the hot liquid, hold the top on very tight!) 

 

4. Add salt and pepper to taste, you can also thin it out with more broth if needed.