• Cooking Time: 25 min.
• Servings: 6
• Preparation Time: 30 min.
• 8 -10 small squash or 4-5 medium (good use for too big squash from garden)
• Grated cheese (2 c. sharp cheddar and 1 c. monterey jack)
• 2 onions – chopped
• 3 t. garlic – chopped
• salt/pepper to taste
• Fresh basil cut in thin strips ¾ cup
• 1 box vegetable broth or vegetable bouillon mixed with 1 quart water
• 1 lb. Baby portabello mushrooms, sliced
• ¼ cup or less of white wine
• 1/3 -1/2 c. sour cream
• 3 T. butter, melted
• 3 T. flour
• Olive oil
• Additional butter to saute mushrooms

1. Saute onion in olive oil until translucent. Add squash. Cook until squash starts to get tender. Add garlic and saute a few minutes.
2. Add salt and pepper to taste. Add vegetable broth.
3. Mix melted butter and flour together in a coffee cup. Remove enough soup broth mixture to fill cup containing flour butter mixture and stir until thickened. Add flour mixture back to soup. Stir well.
4. Add soup to blender or food processor a little at a time. Blend until smooth.
5. Put back in soup pan and add grated cheese and sour cream. Stir.
6. Saute mushrooms in melted butter. Add wine and cook until most of wine has evaporated.
7. Add mushrooms to soup pot. Add basil. Stir. Cook 10 or 15 more minutes.
8. Serve.

I created this recipe when the garden was producing so much yellow squash I was thinking about dropping it off on neighbor's doorsteps and then running. I was surprised to find several yellow squash soup recipes online, but none had the mix of ingredients I had in my pantry, or that sounded quite right. So I mixed and matched several recipes to come up with this one, which has become a favorite in my household and at potlucks. This recipe makes a lot - a big soup pot full, and is good leftover. Submitted by: "Linda Ayers"