Yellow Squash Soup


  • 1 TBSP olive oil
  • 1-1/2 pounds yellow crookneck or straight neck squash, shredded
  • 3 TBSP chives, finely chopped
  • 3-1/2 cups chicken stock
  • 1 TBSP lemon juice
  • 1/2 cup sour cream
  • 1/4 tsp salt
  • 1/4 tsp white pepper


  1. Heat oil in medium saucepan over medium heat. Add squash and 2 tablespoons of chives. Saute until just softened, about 3 minutes.
  2. Add chicken stock and simmer for 5 minutes.
  3. Place in a blender or food processor and process until pureed.
  4. Refrigerate until cool. Whisk in lemon juice, sour cream, salt and pepper until well combined. Adjust seasonings to taste.
  5. Ladle into serving bowls and garnish with remaining chives.

Yield: 4-6 servings