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Title: Squashyssoise
Categories: Soups, Zucchini
Yield: 4 Servings

4 md Onions; minced
2 tb Margarine
2 c Summer squash; sliced
2 c Chicken stock or bouillon
1 c Milk or cream
Salt & pepper

Saute onions in margarine until translucent. Remove onions and set
aside. Saute squash until soft. Add 1 cup chicken broth. Pour this
mixture gradually with onions into blender. Return to saucepan along
with remaining broth, milk, and seasonings. Serve hot or cold.

Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977

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