Summer Squash “Vischyssoise”

2 teaspoons olive or canola oil

1 cup chopped onion

3 cloves garlic, mince

1 ½ cups diced new potatoes

3 ½ cups water

½ tablespoon chicken flavored or vegetable broth powder

4 cups of sliced summer squash, use a mixture of pattypan,     zucchini, callopini. Crookneck or Ronde de Nice

½ cup of chopped basil

1 cup multigrain, rice or soy milk

Salt and freshly ground pepper to taste

Basil sprigs, for garnish

 

Heat the oil in a large pot.  Add the onion and cook over medium heat for 2 minutes.  Put in the potatoes and about ¼ cup water to keep the vegetables from sticking.  Cook for about 10 minutes, adding more water if necessary.  Add the remaining water, broth powder and squash.  Stir well and bring to a boil.  Reduce the heat and simmer for 5 minutes.  Add the basil and simmer another 5 minutes or until the squash is soft.  Blend with an immersion blender or in the blender or food processor, in 2 batches, until smooth.  Return to the pot if using a blender or processor.