Yellow Summer Squash Soup

1. 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. 2

   Bring to boil and continue to boil gently for about 20 minutes.

3. 3

   Take off heat and cool.

4. 4

   When mixture is cool enough to handle, put it in a blender or food processor and blend.

5. 5

   Return mixture to the pot and season with salt and pepper.

6. 6

   Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).

7. 7

   Add herbs, if desired.

8. 8

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.