Squishy Squash Soup

Squishy Squash Soup

1 1/2 lbs. Summer squash, cut in chunks
1 lb. potatoes, cut in chunks
4 cups chicken stock or broth
3 green onions, chopped
3 tbsp. butter
3 tbsp. fresh dill, chopped
salt and fresh ground pepper to taste

Place squash and potatoes in large pot. Cover with stock and bring to a boil. Reduce heat, cover and simmer 20 minutes or until tender. Add butter, dill, salt and pepper. Remove from heat. Place mixture in blender and process until smooth. Return to pot and reheat thoroughly. Garnish with green onion and serve with Sauvignon Blanc wine