3 yellow summer squash (1 3/4 lb.)
1 lb. potatoes
4 c. chicken broth
3 tbsp. unsalted butter
3 tbsp. chopped fresh dill
1 green onion bulb and 3 inch green, thinly sliced for garnish
salt and freshly ground pepper to taste

Cut squash into 2 pieces with skin on. Place in large soup pot. Peel potatoes, cut to 1 inch pieces and add to squash. Cover vegetables with stock and bring to boil. Reduce heat, cover and simmer 20 minutes. Then add butter cut in pieces, 1 tablespoon dill, salt and pepper. Remove from heat. Puree soup in blender or food processor until smooth. Return it to soup pot and heat through, stirring in remaining 2 tablespoons dill. Sprinkle on green onion before serving. Makes 4 portions.