Fresh Squash Soup
This is a light, refreshing summer soup that is
best served cold. It can also be made with zucchini, or a combination of both, as
your garden (or market) dictates. Enjoy!
Your Host, Brad
2 Tbl butter
4 medium yellow squash, chopped
2 whole green onions, chopped
14 1/2 ounces of chicken stock
1 1/2 to 2 heavy cream
salt and freshly ground pepper to taste
Heat butter in soup pot. Sauté squash and green
onions 3 minutes. Add chicken stock. Bring to a boil and simmer until
vegetables are tender; cool.
Purée in food processor or food mill. Whisk in 1
1/2 cups cream, adding the last 1/2 cup only if desired. Season with dill, salt and
freshly ground pepper.
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