Recipe of the Month

Jaime requested this soup recipe be put in writing so I decided to make it so that I could measure the ingredients.

Squash Soup

4 cups coarsely chopped yellow squash
1/2 onion chopped
1 can chicken broth (I use Swanson all natural no msq)
salt and pepper to taste
3/4 cup whole milk

Cook first 4 ingredients in  medium saucepan covered, medium heat until squash and onions are tender (about 20 minutes)  Cool then puree squash mixture in food processor.  Return to pan add milk Heat until warm but do not allow to boil.  Serve warm.  Enjoy!

I have used this same recipe using fresh green beans instead of squash and it is delicious also.