2 tablespoons of olive oil
6 yellow squash or zucchini or a combination
1 large onion
6 cups of vegetable broth
1/2 cup basil
1 1/2 tablespoons flour
Salt and pepper
Cut the squash or zucchini into medium sized cubes. Cut the onion into 1/4 inch slices. Heat the oil over medium heat in a large stockpot. Add the zucchini and onion and saute until the onions are translucent and the zucchini is tender.
Add the stock and bring to a boil. Reduce heat and cover, cooking for 20 minutes. Add the basil and cook for another 5 minutes. Remove a cup of the stock and whisk the flour into the stock until it is free of lumps. Add the mixture back to the soup and stir until combined.
Remove from heat and use a hand held blender to puree until smooth. Add the salt and pepper to taste and lemon juice.