Summer Squash Soup

Directions

1. 1
   In a large saucepan, saute squash and onions in butter until tender.
2. 2
   Stir in broth, salt and pepper; bring to a boil.
3. 3
   Reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
4. 4
   Cool slightly.
5. 5
   Using an immersion blender (or regular blender), blend until almost smooth.
6. 6
   You want a bit of texture to the soup.
7. 7
   Stir in cream and heat through.
8. 8
   Serve immediately.