Use small squash four to eight inches long for the best flavor.
4 tablespoons butter
1 onion, peeled and sliced
6 summer squash, chopped
1/2 cup beef or chicken stock
1 cup cream (or 1/2 cup cream, 1/2 cup milk)
Salt and pepper
Melt butter in heavy skillet and sauté onion until tender. Add squash and stock, cover, and simmer 10 minutes or until vegetables are tender. Press through food mill. Add cream and salt and pepper to taste. Cool, chill, and serve cold.
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