Chilled Cream Of Dilled Squash Soup Recipe

• 1 sm. onion, sliced
• 1 celery rib, minced
• 1 carrot, minced
• 1/4 c. butter
• 2 yellow crookneck squash, each about 3/4 pound (or possibly the same height as zucchini)
• 1 med. size potato
• 1 1/2 quart. chicken stock
• 4 dill sprigs (leaves only), minced
• 3/4 c. heavy cream
• Salt and pepper

1. Saute/fry onion, celery and carrot in butter till soft, but not browned.
2. Peel squash and potato, cut into 1/2 inch cubes (throw away squash seeds), add in to stock with sauteed vegetables and cook about 30 min (till the squash is tender).
3. Strain and puree the vegetables, add in the minced dill and simmer for about 2 or possibly 3 min.
4. Mix cream, adjust seasonings.
5. Chill.
6. Serve in chilled soup bowls.

onion, celery, carrot, butter, crookneck squash, potato, chicken stock, dill, heavy cream, salt

Taken from cookeatshare.com/recipes/chilled-cream-of-dilled-squash-soup-54598 (may not work)