Yellow Squash Soup

• 1 tablespoon olive oil
• 1-1/2 pounds yellow crookneck or straight neck squash, shredded
• 3 tablespoons chives, finely chopped
• 3-1/2 cups chicken stock
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Heat oil in medium saucepan over medium heat. Add squash and 2 tablespoons of chives. Saute until just softened, about 3 minutes. Add chicken stock and simmer for 5 minutes. Place in a blender or food processor and process until pureed. Refrigerate until cool. Whisk in lemon juice, sour cream, salt and pepper until well combined. Adjust seasonings to taste. Ladle into serving bowls and garnish with remaining chives. Yield: 4-6 servings.