Summer Squash Purée
Yields: 4½ cups
  • 2 summer squash, diced
  • 1 small onion
  • ½ quart heavy whipping cream
  • ½ cup shredded mild Cheddar cheese
  • Course kosher salt, to taste
  • Ground black pepper, to taste
  1. In a small saucepan over low heat, simmer squash, onion, and heavy cream until squash is tender. Transfer to a blender and purée, adding cheese, and salt and pepper, to taste.
Recipe by Louisiana Cookin at