Sunshine Soup

This soup is made with yellow summer squash from our garden, and is so pretty I like to call it Sunshine Soup. It looks so cheery (hard to capture with my camera) and the taste is delectable. Plus, my girls don't even complain too much about eating it (since there really isn't anything to complain about), and it's a very simple recipe. I found it on the Taste of Home site and made very few modifications.

Sunshine Soup
Yield: 6 servings

5 small yellow summer squash, cubed
2 green onions, cut into 3-inch pieces (or half a regular onion, diced)
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream (I just used milk)

In a large saucepan, saute squash and onions in butter until tender. 

Stir in 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 (or use immersion blender right in pan); return all to pan. Stir in cream/milk and heat through.