Ingredients

• 5 small yellow squash, seeded and cubed
• 2 green onions, cut into 3-inch pieces
• 2 tablespoons butter
• 1 can (14-1/2 oz) chicken or veggie broth
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon white pepper
• 1-1/2 cups heavy whipping cream

Directions

1. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

2. Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

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