Harvest Squash Soup

Harvest Squash Soup
Regina Adams

1 small onion, chopped (about ¼ cup)
1 tablespoon margarine or butter
2 cups chicken broth
½ teaspoon salt
1/8 teaspoon pepper
1 small zucchini, chopped (about 1 cup)
1 small summer squash, chopped (about 1 cup)
1 can whole kernel corn, drained
1 cup milk (didn’t add)
2 ounces Monterey Jack cheese cut into ¼ inch cubes (about ½ cup)
Ground nutmeg
Chopped fresh parsley

Cook onion in margarine in 2-quart saucepan, stirring frequently, until tender. Stir in broth, salt pepper, zucchini, yellow squash and corn. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until zucchini and squash are tender. Stir in milk. Heat just until hot (do not boil). Stir in cheese. Sprinkle with nutmeg and parsley. 5 servings.

Regina added: red potatoes, sweet potato, red bell pepper, celery, lemon marinated chicken only at end-sauté chicken alone.)