1/4 c. butter
2 tbsp. vegetable oil
1 lg. onion, minced
2 cloves garlic, minced
3 lbs. yellow or zucchini squash, thinly sliced
3 1/2 - 4 c. chicken broth
1 c. half and half or light cream
1 1/2 tsp. salt to taste
1/2 tsp. ground black pepper

Melt butter in Dutch oven. Add oil; mix well. Add onion and garlic, saute until tender. Stir in squash and chicken broth. Cover and simmer 15 to 20 minutes or until squash is tender. Spoon about one third of the squash mixture into an electric blender or food processor until smooth. Repeat with remaining squash. Return to Dutch oven. Stir in half and half, salt and pepper. Cook over low heat, stirring constantly, until well heated. Serve hot or cold.