Yellow Summer Squash Soup

Delicate, creamy soup that may be served hot or cold. perfect for a summer lunch.

Put the chopped onion , squash , and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables.

Bring to boil and continue to boil gently for about 20 minutes.

Take off heat and cool.

When mixture is cool enough to handle , put it in a blender or food processor and blend.

Return mixture to the pot and season with salt and pepper.

Slowly stir in the cream or half-and-half.

Add herbs , if desired.

Serve hot or cold.

spanish onion, summer squash, butter, chicken broth, salt and pepper, cream, dill