Summer Squash
Summer Squash Soup
Posted by Carole Koch
3 medium yellow squash
2 tablespoons butter
1 clove garlic, minced
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
2 cups cooked chicken, diced
Scrub squash; do not peel. Dice squash to make 5 to 6 cups. Melt butter in a large saucepan and sauté garlic briefly. Add squash, rosemary, salt and pepper. Sauté very slowly. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened.
Purée in electric blender. Return purée to pan and add chicken broth, and diced chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls.
Serves 4.