5 lb. yellow squash
8 oz. onion
3 chicken bouillon cubes
2 tsp. coarse black pepper
1 tbsp. sugar
1 lb. cream cheese
1/2 lb. butter
2 oz. green chilies
48 oz. water

Cut yellow squash into 1/2-inch rounds. Dice onion (1/4-inch) and place onions, water, sugar, pepper and chicken bouillon into medium stockpot. Bring to a boil. Add squash and cook until just tender. Drain through a colander and place into a shallow pan containing cream cheese, butter and green chilies. Mix and serve immediately or refrigerate uncovered until cool. Once cool, cover.