Scrumptious Summer Squash Soup

 I bought about 5 pounds of summer squash at the farmer's market this weekend.  After sharing squash with the neighbors, I still had tons!  So, I decided to make a soup- actually it is a chowder- with all the squash.  This is true comfort food for a rainy day.  Enjoy with some rice and sweet potatoes!

Roast in the oven at 425 until inside soft and outside browned:

1 medium onion
1 1/2 pounds summer squash
1 large russet potato (cook first in microwave)

Transfer to a large soup pot and add:

1 cup water
1 cup milk
1 to 2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon basil

Bring to a boil, then lower to a simmer.  Simmer 15 minutes.  Puree in blender and serve.