Cream Of Squash Soup - cooking recipe

Ingredients

1/4 c. butter, melted
2 Tbsp. vegetable oil
1 large onion, minced
2 cloves garlic, minced
3 lb. yellow squash, thinly sliced
3 1/2 to 4 c. chicken broth
1 c. half and half
1 1/2 tsp. salt
1/2 tsp. white pepper
chopped fresh parsley

Preparation

Combine butter and oil in a large Dutch oven.
Add onion and garlic; saute until tender.
Stir in squash and chicken broth; cover and simmer 15 to 20 minutes.
Spoon a third of squash mixture into container of electric blender and process until smooth. Repeat with remaining squash mixture.