Squishy Squash Soup

Squishy Squash Soup

Ingredients:
1 1/2 lbs. Summer squash, cut in chunks
1 lb. potatoes, cut in chunks
4 cups chicken stock or broth
3 green onions, chopped
3 tbsp. butter
3 tbsp. fresh dill, chopped

Directions:
salt and fresh ground pepper to taste
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Place squash and potatoes in large pot. Cover with stock and bring to a boil.
Reduce heat, cover and simmer 20 minutes or until tender. Add butter, dill, salt and
pepper. Remove from heat. Place mixture in blender and process until smooth. Return
to pot and reheat thoroughly. Garnish with green onion and serve with Sauvignon Blanc
wine.
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