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HOME ECONOMICS 2 zucchini, thinly sliced 2 yellow squash, thinly sliced 1 tomato, chopped 1/2 cup water ' j 1/2 teaspoon salt 1/4 teaspoon pepper Saute onion and green pepper in oil in a Dutch oven 2 to 3 minutes. Add ' remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 8 to 10 minutes or until vegetables are tender. Yield: 8 serv- , ings. / Summer Squash Soup 1 medium onion, chopped 'i 1/4 cup butter or margarine, melted' 6 medium-size yellow squash, sliced 2 cups chicken broth 1/2 teaspoon poultry seasoning 1 1/4 teaspoon salt 1/4 teaspoon pepper i 1 cup half-and-half Chopped chives (optional) 1 Saute onion in butter in a large skillet until tender. Add squash; cover and simmer 5 minutes. Add i chicken broth and seasonings; cover and simmer an additional 15 minutes.
Place squash mixture in container of an electric blender; process until smooth. Return mixture to skillet. Stir in half-and-half; cook just until thoroughly heated (do not boil). Garnish with chives, if desired: Serve hot or cold. Yield: 6 cups.
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