1/4 c. butter, melted
2 1/2 c. chopped onions
4 c. sliced summer squash
2 c. chicken broth
1/4 tsp. sugar
2 c. whipping cream
Garlic salt
White pepper
Ground nutmeg
Chopped parsley
Chopped chives

In a large saucepan, saute onions in butter. Add squash and broth. Cook over medium-low heat until squash is tender. Stir in sugar. Transfer mixture to blender and puree. Pour into large bowl and cool. Mix in cream. Season with spices to taste. Chill. Serve hot or cold. Garnish with parsley and chives. Serves 4 to 6.