1 lb. squash (zucchini)
1 med. onion, chopped
2 c. chicken stock
1/8 tsp. pepper
1/2 c. sour cream
1/8 c. dry white wine
1/2 tsp. salt
Fresh dill

Peel and cut up squash. Simmer squash, onion and 1 cup of chicken stock for 30 minutes or until soft. Puree in blender with 1 more cup of chicken stock. Add sour cream, dry white wine, salt and pepper and blend. Chill for at least 4 hours. Garnish with fresh dill.