Creamy Summer Squash Soup

I'm really lazy and I don't feel like doing this but I haven't posted anything since Sunday so here goes....

Are you excited?

Yeah, me neither.

So I made this lovely summer squash soup last night and it was pretty good.  I actually think it's even better served cold.  That is what I plan on having for dinner with parmesan crostini.  I don't have a terribly exact recipe but I think soups are hard to screw up.

Creamy Summer Squash Soup

-3 very large squash (whatever you have on hand)

-1 enormous green onion (probably the size about two normal ones- 1 medium regular onion would work well but I didn't have that)

-vegetable stock or water (enough to cover the vegetables and a little more)

-3 leftover roasted new potatoes from the night before

-4 cloves garlic

-heavy cream

-herbs (I used a bit of nutmeg and herbs de provence)

-salt 

-pepper

I chopped the squash into large chunks and threw it into a roasting pan with some olive oil and nutmeg and herbs de provence.  I roasted it covered for about 30 minutes. 

Saute the garlic (please mince it first) in a large pot.  Throw the roasted squash and onion in after a couple of minutes and let it cook for a couple more minutes before adding the roasted potatoes (or not roasted) and chopped onion.  Add enough water or vegetable stock to cover the vegetables plus maybe a quarter of an inch on top.  Add a bit more herbs de provence (a combo of rosemary and thyme would be a good subsitute) and bring to a boil.  Reduce to a simmer, cover pot, and cook for about 45 minutes.

Puree in the blender VERY CAREFULLY!   I once had a batch of tomato basil soup explode all over me and it was very, very painful. 

Stir in cream to taste (a couple of tablespoons or so),  salt and pepper, and you are done!

-nora