I use the yellow crookneck squash, but feel free to use any summer squash. I like the vegetable stock for a light flavor, but I’ve done this recipe with chicken stock (light, not dark) with favorable results. If you don’t have fresh mint, substitute fresh basil. I like the subtle spice with just a pinch of Cajun seasoning, so be careful not to overpower this delicate dish. Add your sour cream to a mini squeeze bottle and make concentric circles on the surface of the soup; use a wooden skewer (or toothpick) to draw your design.