Creamy Summer Squash Soup Recipe

Place the summer squash zucchini vegetable stock half-and-half and tarragon into a large soup pot; bring to a boil reduce heat to a simmer and cook until the vegetables are tender about 10 minutes.

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth and pour into a clean pot. Alternately you can use a stick blender and puree the soup right in the cooking pot.

Sprinkle the Cheddar cheese into the hot soup and allow to melt; stir until thoroughly mixed. Stir in the lemon juice and top with a sprinkling of tarragon to serve.