Cream Squash Soup

 

Beulah Weidman of Martinsburg, W.Va., has been making Cream Squash Soup for 18 years, and she says it is a family favorite.

Weidman, 73, says the soup also is delicious when served cold.

 

Cream Squash Soup

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3 or 4 medium white or yellow squash

1 medium onion

2 teaspoons onion flakes

water

salt and pepper to taste

2 teaspoons butter or margarine

1 cup milk

2 teaspoons flour

1/2 cup milk

chives or shredded cheese

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.