Squash and Roquefort Soup
by Irene

2 T butter
1 med onion, chopped
2 cloves of garlic, crushed
1 lb sliced summer squash or zucchini
4 1/2 cups stock, vegtable prefered, or chicken
4 oz roquefort cheese
2/3 cup light creme

In heavy large pan, melt butter and saute onions and garlic, for 3 mins Add squash, turn on low and heat for 10 mins or so, turning often...add stock, bring to boil, simmer for 10 mins

while it is simmering, combine cheese and cream in a blender until smooth...warm over hot water (double boiler)

to serve, fill bowl with soup, then, swirl 2 to 3 T of cream/cheese mixture in each

serves 4

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