SUMMER SQUASH SOUP

INGREDIENTS

1/4 cup olive oil
1 medium onion, thinly sliced
2 tablespoons minced shallots
1-1/2 teaspoons minced garlic
1/4 cup all purpose flour
3 cup summer (yellow) squash, sliced and quarter the slices
3 cup rich chicken stock
3 cup whipping cream
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
salt and freshly ground pepper

Heat oil in heavy large saucepan over medium low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes.
Add yellow summer squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.

Allo soup to cool completely. Run through a blender. Return to pot, check seasoning, heat and serve.

To freeze soup to use at a later date. In step 2, after adding stock, do not add cream, but do add basil and oregano and simmer for 20 minutes. Cool completely and run through your blender. Place in freezer container and freeze. For a future date remove from freezer allow to thaw completely. Put in pot, add the cream and brin up the heat very, very slowly. check seasoning and serve.