Yellow Squash Soup 2
Source of Recipe
www.cook-books.com
List of Ingredients
4 tablespoons butter
4 green onions, minced
4 pounds yellow squash
2 quarts chicken stock -- (2 to 3)
salt and pepper to tasteRecipe
Melt butter in large pot. Add shallots or onions; cover and cook over low heat for 10 minutes. Roughly chop the squash with knife. Toss the squash with the shallots and cook, covered, over low heat for 5 minutes. Add enough chicken stock to the pot to barely cover the squash. Cook, uncovered, over low heat until squash is just tender, about 10 minutes. Remove pan from heat and cool for 5 minutes. Puree the soup in a blender or in a food processor, fitted with a metal blade; season with salt and pepper to taste. Add more hot chicken stock if soup is too thick.
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