SUMMER SQUASH SOUP BASED ON A RECIPE FROM EATING WELL MAGAZINE

4 medium summer squash
4 cups vegetable stock
1-1/2 tablespoons chopped fresh tarragon
1/4 cup mild cheddar cheese
salt and pepper to taste
sprinkling of dried tarragon to garnish
1/4 cup lemon juice

wash the squash well, scrubbing off any dirt and trim the tops. Quarter the squash lengthwise and cut the long pieces into 1"-2" lengths. It doesn't have to be perfect, we just want them to all be about the same size.

Put the cut up squash in a pot along with the vegetable stock. The stock should mostly cover the squash. Add the fresh tarragon and bring to a boil over high heat. Reduce to a simmer then cook uncovered for 7-10 minutes until the squash is tender.

Using an immersion blender or in a food processor, puree the soup until it is uniform and smooth. Stir in the cheddar until it dissolves. If necessary, you may need to return the soup to low heat to get the cheese to melt into the soup.

Add the lemon juice, stir, and serve. Garnish with a sprinkle of dried tarragon leaves. Serves 4-6 as a starter or 2-3 as a main course.