Cream Squash Soup

Recipe courtesy of Beulah Weidman

Note: The soup is also delicious when served cold.

  • 3.0 medium squash, white or yellow
  • 1.0 medium onion
  • 2.0 teaspoons onion flakes
  • water
  • salt, to taste
  • black pepper, to taste
  • 2.0 teaspoons butter, or margarine
  • 1.0 cup milk
  • 2.0 teaspoons white flour
  • 0.5 cup milk
  • chives, to taste (optional)
  • cheddar cheese, shredded, to taste (optional)

Dice squash and onion; add onion flakes and enough water to cover. Cook until tender. Add salt, pepper, butter or margarine and 1 cup milk. Make a white sauce by mixing 2 teaspoons flour in 1/2 cup milk. Stir until creamy. Serve with chives or shredded cheese on top. Serve hot or cold.