1 1/2 pounds yellow crook-neck squash
2 tablespoons acceptable margarine
1 cup finely chopped onion
2/3 cup homemade Chicken Broth or commercial low-sodium variety
1/4 teaspoon salt
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
2 1/3 cups (4 ounces) seasoned unsalted croutons
1/4 cup snipped fresh chives
Scrub, trim and slice squash.
Melt margarine in a large saucepan over medium-high heat.
Add onion and saute until translucent.
Add squash, broth, salt and herbs.
Reduce heat to medium.
Cover and cook 10 minutes, or until squash is tender.
Place croutons in a plastic bag and crush with mallet or rolling pin.
Add to squash mixture.
If mixture is too dry, add a small amount of hot water.
Stir in chives and serve.