Ingredients Jump to Instructions ↓

  1. 2 tbsp unsalted butter

  2. 1 C yellow onion , chopped

  3. 4 C yellow summer squash , chopped

  4. 2 C chicken or vegetable broth

  5. 2 tsp dried tarragon

  6. 1 tsp salt

  7. 1 tsp freshly ground black pepper

  8. 1 C heavy cream

Instructions Jump to Ingredients ↑

  1. In a saucepan melt the butter over medium heat. When it foams, add the onion and saute until translucent, about 5 minutes. Add squash, broth, salt, and pepper, Bring to a boil, reduce heat to low, cover and simmer until the squash is tender, about 10 minutes. Remove from heat and let cool slightly, then puree with an immersion blender, regular blender or a food processor. Return to saucepan, add cream and tarragon and stir. heat to just below a boil. Taste for seasoning. Ladle into warmed bowls and serve.


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