2 med. yellow squash, sliced
2 med. onions, sliced
2 1/2 c. chicken broth
1/4 c. yogurt
Pepper

Cook squash and onions in chicken broth for 15 minutes or until vegetables are soft. Add pepper and yogurt. Puree soup in blender. Serve hot or cold. Add additional yogurt and pepper to taste. Serves 6.