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Summer Squash Soup with Skamania Garden Pistou
8 servings

For soup:
6T unsalted butter, cut into pieces
1 medium white onion, small diced
3\4 tsp kosher salt
2 lbs yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 Yukon gold potato (1\2lb), peeled, halved, large diced
4 cups chicken stock

For Pistou
3\4 cup loosely packed fresh mint leaves
1\2 loosely packed fresh flat – leaf parsley
1 large scallion, chopped
1\4 cup extra virgin olive oil
2 tbsp water
1\4 tsp salt

Make soup:
Melt butter in 6 quart wide heavy pot over moderate heat, then cook onion with salt, stirring until softened, about 8 minutes. Add squash carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 25 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puree to cleaned pot and thin with water if desired: simmer 3minutes. Season with salt. 

Make pistou while vegetables simmer:

Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated. Swirl 1 tbsp pistou into each bowl of soup.