*  Exported from  MasterCook  *
 
                            Cream Of Squash Soup
 
 Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Squash Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         onion -- minced
    1      clove         garlic -- minced
    3      tablespoons   butter or margarine -- melted
    1 1/2  pounds        yellow squash -- thinly sliced
   10 3/4  ounces        canned chicken broth -- undiluted
      2/3  cup           water
      1/2  cup           half-and-half
      1/4  teaspoon      white pepper
                         chopped fresh parsley
 
 Sauté onion and garlic in butter in a Dutch oven. Stir in squash, chicken
 broth, and water; cover and simmer 15 minutes or until squash is tender.
 Spoon mixture into container of an electric blender, and process until smooth.
 
 Return squash mixture to Dutch oven; stir in half-and-half and pepper. Cook
 over low heat, stirring constantly, until well heated. Serve hot or
 chilled. Garnish with parsley.
 
 Yield: 5 cups.
 
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 
 Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor
 actually improves after a day of chilling. It can be served hot or cold to
 complement the season you serve it.
 
 
 
 
 
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