Summer Squash Soup

It's kind of warm for soup, but since this is the season to grow/buy summer squash I thought it'd be worth a try. And if you don't want to eat it now, just freeze it for a cold winter night.

5 small yellow summer squash, diced (seeded optional)
2 green onions, cut into 3" pieces (or onion powder if you don't like onions)
2 TB butter or margarine
1/2 tsp salt
1/8 to 1/4 tsp white pepper (black works just as well)
1-1/2 cups whipping cream

In large saucepan, saute squash and onions in butter until tender. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Process in batches in a blender or food processor; return all to the pan. Stir in cream and heat through.

Yield 6 servings.