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.