Copper Pots
Chabrian, Deborah
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Summer Squash Soup

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Bushels of Tomatoes and Squash in Market
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Spence, Inga
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Summer Squash Soup
Greylogs - Caesar's Head, SC
Bon Appetit Archives

1/4 cup (1/2 stick) butter
2 tablespoons vegetable oil
1 large onion, minced
2 garlic cloves, minced
3 pounds crookneck squash, thinly sliced
3 1/2 to 4 cups chicken stock
1 cup half and half
1 1/2 teaspoons salt
1/2 teaspoon freshly ground white pepper
8 thin slices crookneck squash (garnish)
Minced fresh parsley (garnish)

Heat butter and oil in large pan over medium-high heat. Add onion and garlic and sauté until transparent and soft. Add squash and chicken stock. Simmer until squash is tender. Transfer in batches to blender, adding a little half and half to each batch, and blend until smooth. Stir in salt and pepper, and more half and half if needed. Soup should be fairly thick. Serve hot or chilled topped with squash slice and minced parsley garnish. Serves 8.

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