Zucchini and Yellow Squash Soup

Ingredients

• 2 T olive oil
• 1 T butter
• 1 yellow onion, chopped
• 1 T minced fresh garlic
• 1 tsp. Italian Herb Blend
• 4 tsp. chopped fresh rosemary or frozen rosemary
• 8 cups diced green and yellow summer squash
• 6 cups vegetable stock or chicken stock
• salt and fresh-ground black pepper to taste
• fresh grated Parmesan cheese, for serving

Directions

1. Chop the onion, mince the garlic, and finely chop the fresh rosemary. Warm the olive oil and butter in a large, heavy soup pot or a stovetop pressure cooker, or use the Saute setting in an electric pressure cooker. Stir in the onion and cook for about 5 minutes, until it looks softened and translucent.
2. Add the garlic, rosemary, and Italian Herb Blend, and continue cooking for 3-5 minutes. As the aromatics cook, dice enough zucchini and yellow squash to measure 8 cups, using slightly less for the electric pressure cooker if that is all that will fit.
3. Pour the vegetable or chicken stock into the onion mixture and let it simmer for 10 minutes. Use 6 cups stock for a pressure cooker or 8 cups for stovetop cooking. For an electric pressure cooker, leave it on Saute while the stock simmers. Add the chopped zucchini and yellow squash.
4. For stovetop cooking, lower the heat as far as it will go and simmer for 30 minutes, until the squash is very tender and the flavors have come together. For an electric or stovetop pressure cooker, secure the lid, select MANUAL, HIGH PRESSURE, and set it for 5 minutes. When the cooking time ends, release the pressure with the quick-release method.
5. Puree the soup with an Immersion Blender, or blend it in batches in a food processor or blender. If you are using a blender or food processor, be careful with the hot liquid and avoid filling the container too much.
6. Once the soup is blended to the texture you like, take a look at the consistency. Simmer until it has reduced to the thickness you want, about 20 minutes over medium low heat on the stovetop or in a stovetop pressure cooker, or about 20 minutes on Saute in the electric pressure cooker. The time can vary depending on how thick you want the soup.
7. Season to taste with salt and fresh-ground black pepper. Serve the soup hot, topped with freshly grated Parmesan cheese if desired.