Ingredients
5 small yellow summer squash, seeded and cubed2 green onions, cut into 3-inch pieces2 tablespoons butter1 can (14-1/2 ounces) chicken or vegetable broth1/2 teaspoon salt1/8 to 1/4 teaspoon white pepper1-1/2 cups heavy whipping cream
Preparation
In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
