Ingredients
- 1 1/2 squash thinly (yellow sliced)
- 1 onion (minced)
- 1 clove garlic (minced)
- 1 parsley (chopped fresh)
- 1 return squash mixture to dutch oven
- 10 3/4 ounces chicken broth (canned undiluted)
- 5/8 cup water
- 3 tablespoons butter
- 1/4 teaspoon pepper (white)
Busted by Gail Shermeyer <4paws@netrax.net> Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling. It can be served hot or cold to complement the season you serve it.
