Zucchini and Yellow Squash Soup with Parmesan and Rosemarry

(Makes about 6 servings, inspired by soup recipe from Epicurious.com.)

2 T olive oil
1 T butter (or use more olive oil, but I decided to splurge with a little butter here)
1 yellow onion, chopped
1 T minced fresh garlic
1 tsp. Vegeta Seasoning (optional, but very good here)
4 tsp. chopped fresh rosemary (or can use 2 tsp. finely chopped dried rosemary, but fresh rosemary will be much better)
3 lb. diced green and yellow summer squash (about 8 cups diced squash, can also use all green or all yellow squash)
8 cups chicken stock (I use my own homemade chicken stock)
fresh grated parmesan cheese, for serving

Heat olive oil and butter in large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and Vegeta Seasoning and cook 3-5 minutes more.

Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini and yellow squash, turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended.

Use immersion blender to puree the mixture, or work in batches and puree in food processor or blender. (Be careful if you're using the blender or food processor and don't fill them too full when blending hot liquids.) When mixture is as pureed as you'd like it, check the consistency of the soup. I simmered it about 20 minutes more at this point, or until soup was reduced by about one-fourth.

Serve soup hot, with freshly grated parmesan cheese sprinkled on top if desired.