Summer Squash Soup with Basil Recipe | Food Network

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
• 1 large onion, chopped
• 6 cups Summer Vegetable Stock
• 1/2 cup julienned basil
• 1 1/2 tablespoons butter, softened
• 1 1/2 tablespoons flour
• Salt and freshly ground pepper to taste
• Juice of 1 lemon
• Sour cream or plain yogurt as an accompaniment