Summer Squash Soup with Parmesan, Rosemary, and Garlic

2 T olive oil
1 T butter
1 large onion chopped
1 head fresh garlic minced
1 t herb and vegetable seasoning
4 t chopped fresh rosemary
8 cups diced summer squash
8 cups chicken stock
grated parmesan cheese (1 T per bowl)

Heat olive oil and butter in large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and dried herb seasoning and cook 3-5 minutes more.

Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini or other squash, turn heat to very low and simmer 60 minutes, or until squash is very soft and flavors are well blended.

Blend in the blender or food processor in several small batches. Pour back into pan and let simmer on low until thickened like you would like it.

Serve soup hot, with freshly grated parmesan cheese sprinkled on top.

Serving Size: 12 bowls

Number of Servings: 12

Recipe submitted by SparkPeople user JENNY888.