Yellow Squash Soup ready for the freezer 1/2 onion chopped, 2 cloves garlic, 1 banana pepper, 6-8 yellow squash, 4 cups chicken stock. Saute ingredients in order, add to chicken stock, cook on low for about 30 minutes. Taste; S & P to your taste. Take off burner, cool for about 30 minutes, puree in batches in Blender. Eat and/or freeze at will! I use my homemade chicken stock but you can use your favorite organic.