1/4 c. butter, melted
2 tbsp. vegetable oil
1 lg. onion, minced
2 cloves garlic, minced
3 lb. yellow squash, thinly sliced
3 1/2-4 c. chicken broth
1 c. half & half
1 1/2 tsp. salt
1/2 tsp. white or black pepper
Chopped fresh parsley

Combine butter and oil in a large Dutch oven. Add onion and garlic; saute until tender. Stir in squash and chicken broth; cover and simmer 15-20 minutes or until squash is tender.

Spoon a third of squash mixture into container of electric blender and process until smooth. Repeat with remaining squash mixture.

Return squash mixture to Dutch oven; stir in half & half, salt and pepper. Cook over low heat, stirring constantly, until well heated. Yield 10 cups.