Cream Of Squash Soup - cooking recipe

Ingredients

1/4 c. oleo, melted
2 Tbsp. vegetable oil
1 large onion, minced
2 cloves garlic, minced
3 lb. yellow squash, thinly sliced
3 1/4 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 oil and oleo in large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer until squash is tender. Spoon 1/3 of squash mixture into blender; process until smooth. Repeat with remaining mixture. Return squash mixture to Dutch oven. Stir in half and half, salt and pepper. Cook over low heat, stirring constantly, until well heated. Garnish with parsley. Yields 10 cups.