Ingredients

• 1 onion, sliced into thin strips
• 5 small yellow squash (cut into quarters, and discard the seeds)
• 1 cinnamon stick
• water, to cover
• salt
• 4 -5 basil leaves, chopped fine
• 1 lemon, grated zest of
• 1 small garlic clove, minced
• 2 tablespoons extra virgin olive oil

Instructions

1. Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.

2. Heat the onions in a saucepan until just soft.

3. Add the squash and season with salt. Heat for another 5 minutes.

4. Add just enough water to cover the vegetables and the cinnamon stick.

5. Bring to a simmer and cook until the squash are tender.

6. Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.

7. Chill the soup in the refrigerator for 30-minutes to an hour.

8. To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.

9. Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.