SQUASH SOUP
4 TBSP BUTTER OR MARGARINE
1 LRG ONION, THINLY SLICED
2 POUNDS YELLOW PATTY PAN OR CROOCK NECK SQUASH
2 CUPS CHICKEN BROTH
2 CUPS HALF & HALF
1/2 TSP SALT
1/4 TSP NUTMEG
IN A LARGE SAUCEPAN HEAT BUTTER OVER MEDIUM HEAT. SAUTE ONIONS & SQUASH UNTIL TENDER.
PUREE ONIONS & SQUASH IN A BLENDER OR FOOD PROCESSOR.
ADD MIXTURE TO SAUCE PAN OVER MEDIUM HEAT, BLEND IN CHICKEN BROTH, HALF & HALF AND SPICES.
SIMMER UNTIL SOUP IS WARM. TOP WITH PARMASEAN CHEESE OR CRUSHED CHIPS AND GREEN ONIONS.