Zucchini and Yellow Squash Soup

Directions

Chop the onion, mince the garlic, and finely chop the fresh rosemary. Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker . Then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more. While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups Add the vegetable or chicken stock to onion mixture and simmer 10 minutes.   For the electric pressure cooker I kept the setting on Saute to simmer the stock. ) Then add chopped zucchini and yellow squash. For stovetop cooking,  turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended. For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE and set the time for 5 minutes. Use the quick-release method to release the pressure after the time is up. Use an Immersion Blender to puree the mixture, or work in batches and puree in food processor or blender. When mixture is as pureed as you’d like it, check the consistency of the soup. Simmer until the soup is reduced and as thick as you’d like it.   Season to taste with salt and fresh-ground black pepper. Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired.