Summer Squash Soup
Ingredients
- 2 Medium onions, chopped
- 1/4 Cup plus 2 Tablespoons butter, melted
- 4 Cups diced yellow squash
- 2 Cups chicken broth
- 1/2 Teaspoon white pepper
- 1 Teaspoon celery salt
- 1/2 Teaspoon dried whole tarragon
- 2 Cups milk
Instructions
- Sauté onions in butter until tender. Add next 5 ingredients. Cook over low heat 10 minutes or until squash is tender. Remove from heat and stir in milk. Place squash mixture in container of electric blender and process until smooth. Serve soup hot or cold. Yield 6 1/2 cups.