Summer Squash Bisque

Beautiful, simple, and easy.

2 TBSP olive oil
6 cups summer squash or zucchini, cubed
1 large ​onion, chopped
3 cloves of garlic, chopped Salt and pepper to taste
1 tsp smoked paprika
2 cups vegetable broth
1⁄2 cup heavy cream
1 TBSP basil, chopped

In a large saucepot, heat olive oil. Sautee the squash, onion and garlic until soft, about ten minutes. Season with salt, pepper, and smoked paprika and cook for another 1-2 minutes. Add vegetable broth, bring to a boil and reduce to a simmer for 15-20 minutes, or until squash is very soft.
In batches, transfer mixture to a blender and blend until very smooth. Be careful when putting hot liquids into the blender, do it in small batches and leave a little gap for steam to escape, and cover with a towel. Once all of the soup is blended, stir in heavy cream. Adjust seasonings as needed, and top with chopped basil.