Lemon Basil Summer Squash Soup

Varieties of Summer Squash with Lemon Basil
 Kamo-Kamo, Zucchini, Yellow crookneck, White Scallop 

Sorry, but there is no photo of this soup because I have been so busy cleaning and cooking the produce that Tom has harvested that I simply haven't had the time or energy to take any photos!  So today I took a photo of the several varieties of summer squash that Tom has been busy harvesting from his luscious garden.  I thought the lemon basil growing in the deck container of herbs would compliment the taste of the yellow crookneck squash perfectly, and I was so right. Any type of summer squash would work well for this soup, but I really love the creamy texture of the yellow crookneck squash.  Summer Pzazz!

Ingredients:
1 Tablespoon coconut oil
4 cups cubed yellow summer squash (no need to peel, as the skin is very soft and is full of nutrients!)
1/2 cup chopped yellow onion
2 teaspoons minced garlic
5 -10 leaves of  lemon basil
1/2 cup vegetable broth

Preparation:
Melt coconut oil in large saute pan.  Add onion and garlic and brown till fragrant.  Add squash and saute 5 to 6 minutes, until browned.  Add vegetable broth and lemon basil and cook till the squash is tender. You may need to add a bit of water.    Puree with Pzazz!   

Nutrition:
Servings per recipe: 2
Serving Size: Approx 1 1/4 cup (depends on how much water is added)
Calories: 140
Total Fat: 7 g
Cholesterol: mg
Sodium: 48 mg
Total Carbs: 19 g
Dietary Fiber: 6 g
Protein: 3 g