3 tbsp. butter
1 tsp. thyme
4 c. sliced yellow squash
2 cans water
Salt and pepper to taste
2 med. onions, sliced
4 c. sliced zucchini
2 cans chicken broth, double strength

Heat the butter in the saucepan without letting it brown, add the onions and saute them for a few minutes without browning them. Add the thyme, zucchini and squash and combine well. Then add the chicken broth and water, bring to a boil and simmer for 20 minutes. Season with salt and pepper to taste.

Cool the soup and put through a blender. Serve hot or cold and garnish with a thin slice of zucchini or chopped parsley.