Summer summer squash soup

Ingredients:

• 1-2 large summer squash, sliced and quartered, or chopped if preferred
• 2 scallions, white and green parts chopped
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 1 tablespoon fresh dill
• 1 garlic clove, minced
• Ground black pepper, to taste
• 3 cups vegetable or chicken stock
• 1 lemon, juiced
• 1/2 cup sour cream

Directions:

1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
2. Season with pepper to taste, then add dill, stock and lemon juice.
3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
4. Remove from heat and add the milk or cream.
5. Purée with immersion blender.
6. Garnish with scallions and parmesan cheese.