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Categories:Viewed: 74 - Published at: 5 years ago
Ingredients
- 1 small onions minced
- 1 clove garlic minced
- 3 tablespoons butter or margarine, melted
- 1 1/2 pounds yellow summer squash thinly sliced
- 10 3/4 ounces chicken broth undiluted
- 23 cup water
- 1/2 cup light cream (half&half)
- 1/4 teaspoon white pepper
- 1 x parsley leaves fresh, to taste
Method
- Saute onion and garlic in butter in a Dutch oven.
- Stir in squash, chicken broth, and water.
- Cover and simmer 15 minutes or until squash is tender.
- Spoon mixture into container of an electric blender, and process until smooth.
- Return squash mixture to Dutch oven.
- Stir in half-and-half and pepper.
- Cook over low heat, stirring constantly, until well heated.
- Serve hot or chilled.
- Garnish with parsley.
- Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling.
- It can be served hot or cold to complement the season you serve it.
