1 large onion
1 level tsp of minced garlic
4 cups of sliced summer squash
1/4 cup melted butter
2 Tbs olive oil
4 cups low sodium chicken broth
1 cup half and half
Combine butter and olive oil in large Dutch oven. Add the chopped onion and garlic; saute until tender. Add squash slices and chicken broth. Cover and simmer for 15 minutes (until squash is tender). Using a hand mixer, blend until squash mixture is smooth. Add half and half. Heat but do not bring to a boil. Salt and pepper to taste.
Note: Vegetarian broth may be substituted for the chicken broth.