I used a stick blender to blend the soup. A food processor, blender, or even a potato masher would work as well. If you have none of these, a big fork would suffice. Just take care not to splatter hot soup on yourself.

Melt the olive oil and butter into a large soup pot. Mine is 8 quarts/liters. Add the chopped onion and garlic. Cook over medium low heat, stirring often. Do not allow onions to brown. Cook for 10-15 minutes, until onions are softened and translucent.

Add the zucchini or squash and stir, coating vegetables with butter. Add seasonings and liquor, if using. Cook gently for about five minutes.

Add broth and stir. Bring liquid to gentle simmer and cook for about 25 minutes, stirring occasionally.

Blend using a stick blender, food processor, blender, potato masher, or large fork. Be careful. Hot soup burns are not the way to emerge from a worldwide pandemic.

Return soup to stove. Turn heat to low. Add whatever dairy you are using and stir to blend.

Serve with bread, cheese, and a salad.

Summer squash soup keeps, refrigerated in a covered container, three days. Freeze, in a covered container, up to three months.

Notes:

Zucchini are not standard, so it’s hard to give exact weights. I used three, which weighed just under one pound, or 500 grams.

To peel or not to peel? I peeled mine, as they were not organic. If your vegetables are organic, or come from your garden, no need to peel, but the decision is yours.

Adding dairy: I used heavy cream because I had it in the house. Feel free to use whatever you like, from 2% milk to buttermilk to heavy cream. I have never used plant milks in my cooking, but if you prefer these by all means, go ahead.

Shallots, leeks, and scallions would work as well as white onion.

Add 1-2 peeled, cut up carrots if you wish.

Seasonings are variable: try ground cumin and coriander, a tiny pinch of clove and cinnamon, a squeeze of lime and dried hot chile, or sumac. Chaat masala with dried ground pomegranate would also be delicious.