Yellow Summer Squash Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large spanish onion, coarsely chopped
• 2 lbs summer squash, stem cut off and the rest coarsely chopped
• 2 tablespoons butter
• 1 (10 1/2 ounce) can chicken broth
• salt and pepper
• 3/4 cup cream or 3/4 cup half-and-half
• dill or chives or chervil or parsley, if desired

Recipe

• 1 put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (do not cover vegetables with the broth).
• 2 bring to boil and continue to boil gently for about 20 minutes.
• 3 take off heat and cool.
• 4 when mixture is cool enough to handle, put it in a blender or food processor and blend.
• 5 return mixture to the pot and season with salt and pepper.
• 6 slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
• 7 add herbs, if desired.
• 8 serve hot or cold.