Yellow Squash Soup With Rosemary

Yellow Squash Soup With Rosemary

The inspired combination of rosemary and yellow squash in this soup is made more piquant with a dash of parsley pesto.

3 Tbs. olive oil
1 large yellow onion, chopped
8 medium yellow squash, chopped
1/4 cup snipped fresh rosemary or 1 tsp. dried rosemary
3 cups homemade chicken stock or canned low-sodium chicken broth
1/4 tsp. salt
1/8 to 14 tsp. black pepper

PESTO:
1 cup fresh parsley leaves
1 scallion, trimmed and cut into chunks
1 Tbs. fresh rosemary
2 tsp. lemon juice
2 Tbs. softened butter
2 Tbs. olive oil
1/8 tsp. salt

1. For soup, heat oil in a large saucepan, over medium heat. Add onion and saute 5 minutes or until limp. Add squash, rosemary, and stock and bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender. Remove from heat and let cool slightly.

2. Transfer in batches to a blender or food process, cover and puree until smooth. Stir in salt and pepper. Pour into a large bowl, cover, and refrigerate at least 3 hours.

3. For pesto, combine parsley, scallion, rosemary, lemon juice, and salt in a blender or food processor. Cover and chop finely. Add butter and oil and puree until smooth. To serve, ladle soup into bowls and top with small dollop of pesto.

-The Ultimate Soup Cookbook (Reader's Digest)