8 green onions, including tops, chopped
3 tbsp. butter
6 med. or 8 sm. yellow or zucchini squash, sliced roughly
3 c. full strength chicken broth
Salt and pepper to taste
Nutmeg
2 c. heavy cream
Chopped parsley

Saute onions in butter until golden but not brown. Add squash and toss. Cover and simmer 8 minutes until tender. Sprinkle with salt and pepper. Add chicken broth, cover with lid slightly ajar, and simmer about 15 minutes. Puree in batches in blender or food processor. Return to pan, add cream, and season with pinch of nutmeg. Heat to simmer. Serve with sprinklings of chopped parsley.

To serve cold, let soup come to simmer after adding cream but do not add parsley yet. Allow to cool uncovered. When cool, cover, refrigerate. Add parsley at serving time. Most cold soups require slight over-salting, so correct if needed.