Summer Squash Soup

Assemble these supplies:

• 2 cups plain yogurt
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 medium-size crookneck squash, thinly sliced 
• Medium-size carrot, peeled and grated 
• Medium-size onion, peeled and minced
• 3 tablespoons sherry
• 3/4 teaspoon chopped fresh dill, or 
• 1/4 teaspoon dried
• 1 teaspoon instant chicken stock base

Steps in preparation:

1. In blender, combine yogurt and 1 cup milk, and blend
2. 1 minute. Transfer mixture to medium-size bowl, cover, and refrigerate until needed.
3. In large skillet, melt butter over medium heat. Add squash, onion, carrot, and sherry.
4. Cover pan and cook until squash is very tender, about 10 minutes.
5. Transfer vegetables to blender. Add dill and chicken stock base, and blend until mixture is smooth.
6. Transfer mixture to large bowl and let cool about 10 minutes.
7. To vegetable mixture add 1 1/2 cups of yogurt-milk mixture and the remaining milk.
8. Stir until well blended and pour into metal pan with large surface area.
9. Place in freezer to chill, about 15 minutes.
10. Stir occasionally.
11. Serve in chilled bowls topped with yogurt-milk mixture