• 3 tablespoon butter
  • 3 large onions, chopped
  • 2 or 3 cloves garlic, minced or pressed
  • 2 pounds yellow summer squash
  • 1/2 teaspoon sugar
  • 3 cans chicken broth
  • 2 cups buttermilk or yogurt or 1 cup sour cream plus 1 cup yoghurt
  • White pepper
  • Fresh basil
  • Directions

    Saute the onions and garlic in butter without browning. When tender, add the squash cut into slices. Then add chicken broth and cook until squash is tender. Add the sugar. For last few minutes add a fistful of basil from which you have saved enough for sprinkling on top of each bowl of cold soup. When the mixture is cooked and cooled, drain the liquid from the squash and reserve. Put squash through blender with 2 cups of either the buttermilk yoghurt mixture or the sour cream yoghurt mixture. Combine squash mixture with reserved cooking liquid and blend well. Refrigerate. Before serving, season to taste. Serve in cold bowls, garnished with chopped basil.

    Serves 8 to 9

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