2 lbs. squash, washed, sliced & cooked with
2/3 can of chicken broth (commercial or homemade)
1 lg. white onion

Cook all together. When tender, cool, place in blender and add the remaining 1/3 can of chicken stock, white pepper and salt to taste. Add 1/2 cup sour cream. Blend, chill for 3 to 4 hours, pour into soup cuts. Sprinkle top with dill weed and serve.