Heat the olive oil in a soup pot over medium heat. Add the zucchini, yellow squash, onions, celery, and garlic and stir. Cover and cook for 5 to 10 minutes without browning any of the vegetables. Add the wine, stock, and cream and simmer for 30 minutes.
Purée the soup in a food processor, return to the pot, and heat over medium heat until hot. Whisk in the basil and add seasonings to your liking.
Divide among 4 large, warm soup bowls. Garnish with pistachios and serve.
About this recipe
*(c)2001, 2009 by Kim Severson and Glenn Denkler. All rights reserved. Excerpted from The New Alaska Cookbook: Recipes from the Last Frontier’s Best Chefs (2nd Edition) by permission of Sasquatch Books.