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Summer Squash Soup

Yields1 Serving

 2 cups diced summer squash
 1 small onion, chopped fine
 3 cups water
 1 cup whole milk or half-and-half
 2 tbsp flour
 3 tbsp melted fat, like butter
 1 tsp salt
 ⅛ tsp white pepper
1

Combine summer squash and onion in water and boil until tender. Mash the squash slightly and add half-and-half. Thicken with flour mixed with melted fat, stirring constantly. Season with salt and pepper. Serve very hot with whipped cream.
Yield: 6

Nutrition Facts

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