Creamy Italian Squash Soup

     This soup comes from the kitchen of Mom Cantelmo.  It's a good tasting soup served either warm or room temperature.  It's on Dad's top five soup list.

1/4 cup olive oil

4 cloves fresh carlic, about 2 teaspoons minced

1 1/2 lbs Summer Squash, cut into 1 inch or so cubes

1 medium potato, cut into 1 inch or so cubes

4 cups reduced sodium chicken broth, vegetable broth or water

1 teaspoon dried basil, or 2 tablespoons fresh

1 teaspoon salt

1 teaspoon freshly ground pepper

1 14.5 or 15 oz can crushed tomatoes

freshly grated parmesan cheese, optional

Heat the Olive oil, over medium high heat in the bottom of a wide, deep pot such as a dutch oven.  When the oil is hot add the garlic and cook until barely colden (maybe a minute).  Add the squash, and increase heat to high.  Cook 10 minutes stirring occasionally until squash is quite soft and may be browning in places.  If the garlic is sticking and looks as if it might burn, turn the heat down a little.  The garlic might get quite brown, that's fine.

Add the potato, broth or water, basil, if using dried, salt and pepper.  Add the tomatoes, then fill the can with water and add it to the pan.  Bring the mixure to a boil, then lower the heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender.  Blend tn batches in a blender until smooth.  If using fresh basil, cut it into ribbons and stirr it into the soup just before serving.  Serve hot or cold, if hot, you may want to top it with some parmesan cheese.  Cold, snip fresh basil or chives on the top.  Serve with hot corn bread or rolls.

Serves 4