Summer Squash Soup - cooking recipe

Ingredients

1 lb yellow squash or 2 medium zucchini, sliced
2 cups water
2 tablespoons chicken bouillon cubes
2 medium onions, sliced
1/8 teaspoon hot sauce (optional)
to taste fresh ground pepper
1/4 cup plain yogurt (plus)
2 tablespoons plain yogurt

Preparation

Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
Cover, reduce heat and simmer 10 to 15 minutes.
Add hot sauce and pepper.
Spoon squash mixture into the container of an electric blender.
Add yogurt. Process until smooth.
Serve hot or cold.
May be frozen.