Squash Soup
- 3/4 cup cooked squash
- 1 quart milk
- 1 slice onion
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- Few grains pepper
- 1/4 teaspoon celery salt
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min