Cream of Squash Soup

ingredients

  • ¼ cup butter, melted

  • 2 tbs vegetable oil

  • 1 large onion, minced

  • 2 cloves garlic, minced

  • 3 lb yellow squash, thinly sliced

  • 3 ½ to 4 cups chicken broth

  • 1 cup half-and-half

  • 1 ½ tsp salt

  • ½ tsp white pepper

  • Chopped fresh parsley

directions

  • Combine butter and oil in a large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer 15 to 20 minutes or until squash is tender.

  • Spoon a third of squash mixture into container of electric blender, and process until smooth. Repeat with remaining squash mixture.

  • Return squash mixture to Dutch oven; stir in half-and-half, salt, and pepper. Cook over low heat, stirring constantly, until well heated. Serve hot or chilled. Garnish with parsley