1 small onion — minced
1 clove garlic — minced
3 tablespoons butter or margarine — melted
1 1/2 pounds yellow squash — thinly sliced
10 3/4 ounces canned chicken broth — undiluted
2/3 cup water
1/2 cup half-and-half
1/4 teaspoon white pepper
chopped fresh parsley
Saut? 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.
Busted by Gail Shermeyer <4paws@netrax.net>
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.