Cream of Summer Squash Soup


1 tbsp (15 mL) butter          
1 lb  (450 g)     yellow summer squash or zucchini, chopped      
1                      onion, chopped                                                 
2                      cups chicken stock                                                       
1 cup                sour cream                                                                 
pinch nutmeg
salt and freshly ground black pepper sour cream and chopped chives for garnish

1 Melt butter in a large saucepan, add squash and onion, and cook over medium-high heat until squash is tender. Add stock to mixture, bring to a boil and simmer for 20 minutes, or until squash falls apart.

2 Remove from heat and puree until smooth. Transfer mixture to a clean saucepan, mix in cream and nutmeg, and season to taste. Reheat, garnish and serve.

Serves 4

TIP: Very hot liquids may crack some blender or food processor bowls, or may cause splattering. Check manufacturer's instructions for your appliance to determine whether you should allow hot liquids to cool somewhat before processing.