1 sm. onion, sliced
1 celery rib, chopped
1 carrot, chopped
1/4 c. butter
2 yellow crookneck squash, each about 3/4 lb. (or the same height as zucchini)
1 med. size potato
1 1/2 qt. chicken stock
4 dill sprigs (leaves only), chopped
3/4 c. heavy cream
Salt and pepper

Saute onion, celery and carrot in butter until soft, but not browned. Peel squash and potato, cut into 1/2 inch cubes (discard squash seeds), add to stock with sauteed vegetables and cook about 30 minutes (until the squash is tender). Strain and puree the vegetables, add the chopped dill and simmer for about 2 or 3 minutes. Mix cream, adjust seasonings. Chill. Serve in chilled soup bowls.