Chef Lee demonstrates a very easy to make chilled yellow squash soup.   He lightly sautes onions and chopped pieces of squash, then adds vegetable stock, simmers the mixture, adds sour cream and purees the soup with an immersion blender.  Simple and easy.  He also tops his soup with cured strawberries.  He cures the strawberries in a mixture of salt and sugar, which pulls the water out of them and intensifies their flavor.  This is an elegant, delicious, and healthy chilled soup, which will please you, your family, and your guests.  Enjoy. Continue reading →