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
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.