Summer Squash Soup with Garden Tomatoes

By katiemwilson

Ingredients

• 2 1/2 lbs yellow summer squash
• 1 large onion
• 1 t fine sea salt
• 1 c heavy cream or light cream
• 3 fresh tomatoes
• basil

Preparation

Step 1

Trim squash and cut in half lengthwise, then cut the halves into half moons. Peel and coarsely chop onion. Combine squash, onion and salt in stockpot with 5 cups water. Bring to a boil and cook over medium heat 30-35 minutes. Add cream and bring to a boil. Adjust seasonings. Garnish with chopped tomatoes and chopped basil.