2 tbsp. butter
2 med. sized onions (chopped coarse)
5 c. chicken broth
2 med. potatoes, peeled and cut in 3/4 inch pieces for garnish
2 med. carrots, sliced thin
2 lbs. zucchini or yellow summer squash or combination of both cut in 1 inch chunks (8 c.)
1 1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh basil (see note)
Squash blossoms

Melt butter in a 3 to 4 quart saucepan over medium high heat. Add onions and cook 5 to 7 minutes, stirring 2 or 3 times until translucent. Add broth and potatoes. Bring to a boil then cover. Reduce heat and simmer 5 minutes. Stir in carrots and simmer 8 to 10 minutes until carrots are almost tender. Stir in squash, salt and pepper. Simmer covered 10 to 15 minutes until vegetables are tender. Remove cover and let soup stand until cool enough to handle. Add basil, process in batches in blender or food processor until smooth but with fine flecks of vegetables still visible. Serve hot or cold. Garnish with squash blossoms. Makes 11 cups (6 servings).

NOTE: You can substitute 2 teaspoons dried basil leaves for the fresh but add to soup with potatoes.