Ingredients
3 Pounds of squash (yellow crookneck)
3 cups of chicken stock
6 tablespoons of butter
salt and pepper to taste
1/8 teaspoon nutmeg
1/2 cup heavy cream
Preparation
Slice squash and add to stock. Simmer covered, until very tender. about 15 minutes Puree squash with broth in two batches adding half the butter and seasoning in each (I add all before I begin to puree). Add cream and stir- Refrigerate
