Recipes For 2004

Summer Squash Soup

1/4 cup (1/2 stick) butter
2 tbsps. Vegetable oil
1 large onion, chopped
2 minced garlic cloves
2 lbs. Summer squash, thinly sliced
3-1/2 to 4 cups chicken broth
1 cup half and half
1-1/2 tsp salt
1/2 tsp white pepper

Heat butter and oil over medium-high heat. Add onion, garlic, and saute until soft. Add squash and stock and simmer until squash is tender.

Blend until smooth -- you can use either a regular blender or a hand-held blender.

Add half and half, a bit at a time, while blending until smooth. Stir in salt and pepper and more half and half if needed or desired. Should be fairly thick.

Garnish with thin slices of squash and parsley. Add sour cream if desired.