Smooth&Creamy Summer Squash Soup

Ingredients

• 6 crook-neck squash -- peeled, seeded and chopped
• 1 small onion, chopped
• 1 cup water or vegetable broth
• 1 cup cubed or shredded cheese (cheddar, regular or processed)
• Salt, pepper and garlic powder to taste
• Basil leaves cut in thin strips
• Frate Sole Olive oil for drizzle

Directions

1. Place squash and onion in a large pot and saute 5 minutes until soft. Add water/broth and bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Let cool slightly.
2. Puree vegetables with a blender or food processor. Return to pot over medium low heat and stir in cheese until melted.
3. Garnish with a drizzle of Frate Sole Olive Oil and chiffons of basil.

Cooking with EVOO

We never discourage people from using olive oil for anything.  But when you are cooking, remember that everything that makes oil  extra virgin is destroyed by high heat.

So to get the maximum flavor and health benefits, we encourage you to use Frate Sole in ways that are room temperature or just warm enough to release the wonderful fruitiness.

We use Frate Sole on sandwiches instead of mayonnaise or butter.  We drizzle over an omlette, or between our eggs and toast.  

It goes on top of just about any pasta, soup or stew.

It is a fabulous base for salad dressings, marinades and tapenades. 

On our table, the olive oil is the first thing we reach for to enhance flavor.