Summer Squash Soup - cooking recipe

Ingredients

8 scallions
2 Tbsp. butter
6 summer yellow squash, cut into pieces
3 c. chicken stock
salt and pepper to taste
pinch of nutmeg
2 c. heavy cream
parsley

Preparation

Saute scallions (chopped) in butter until they are golden. Add squash; cut into pieces.
Add chicken stock and cook the mixture for about 15 minutes or until squash is tender.
Put the soup through a sieve or puree in a food processor.
Season to taste with salt and pepper.
Add nutmeg and heavy cream.
Serve hot or cold garnished with parsley.
Serves 6.