2 tbsp unsalted butter
2 cloves garlic, pressed
2 medium onions, sliced
1 cup chicken or vegetable broth
10 small (6") or 6 medium yellow squash, sliced
1 cup half and half
1/2 cup whipping cream
2 tbsp chopped chives or
2 tbsp chopped basil leaves
1. In bottom of a 3-qt saucepan, saute onions and garlic very gently for 5 minutes. Add broth and squash and simmer for 8-10 minutes until squash is tender and liquid is reduced.
2. Puree smooth in blender (or in pot using immersion blender). Add enough half and half to make a very thick soup and then add the cream.
3. If eating cold: chill and serve topped with chives. If eating hot: return to heat after adding cream, add the basil and bring just to a simmer.
Yield: 6 servings
Source: Barbara Dodge