The inspiration for this week’s recipe came from a meal my husband, Bond, and I shared at a Southern family-style restaurant where we dined on platters of fried chicken and an amazing array of vegetable side dishes. The standout dish of the meal was simple summer squash, which was steamed with onions and a mystery ingredient - dried tarragon.

The flavor of the squash seasoned with the tarragon was a match made in heaven, and a combination I’d never dreamed of. I’ve taken the two and combined them in this week’s luscious Squash Bisque. Although I adore the combination, you could substitute half a teaspoon of curry powder for a lovely autumn bisque. Serve your bisque as a first course or as a light main dish with rolls and a salad.

• 2 tablespoons butter or margarine
• 1 medium onion, chopped
• 4 medium yellow squash, washed and diced
• 1 teaspoon minced garlic
• 1 teaspoon dried tarragon
• 1 14.5-ounce can low-sodium chicken broth
• 1/2 cup whipping cream
• Salt and freshly ground black pepper to taste

Saute onion and squash in butter or margarine in a Dutch oven over medium-high heat until onions are transparent. Stir in garlic and tarragon, and add chicken broth. Bring to a boil, reduce heat and cook 20 minutes, until squash is tender. Puree bisque with an immersion blender*. Stir in cream and season to taste with salt and freshly ground black pepper.

Makes 4 to 6 servings.

*The bisque can be cooled slightly and pureed in batches in a food processor or blender. Be careful not to fill either piece of equipment more than half full. Anything more turns a blender into a steaming volcano of soup, so you’ll want to puree the soup in batches. Reheat in the Dutch oven before adding the whipping cream.