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2 tablespoons olive oil

1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped

1 large onion, chopped

6 cups Summer Vegetable Stock

1/2 cup julienned basil

1 1/2 tablespoons butter, softened

1 1/2 tablespoons flour

Salt and freshly ground pepper to taste

Juice of 1 lemon

Sour cream or plain yogurt as an accompaniment