Squash Soup INGREDIENTS: 6 to 8 cups of good quality broth a quarter of a squash, cored and skin cut off 2 potatoes,

peeled a whole onion, peeled and finely chopped salt pepper 1 tbsp. of butter milk or cream (optional) PROCEDURE: 1. Heat the broth. 2. Cut the squash and potatoes into small cubes. 3. When the broth is boiling, drop the squash and potato cubes, lower the heat, cover and simmer until the vegetables are soft and mushy. Turn off the heat. 4. Pour the broth and vegetables into the blender and process until smooth. 5. In another stock pan, heat the butter. Sautee the chopped onion until it softens. Pour in the pureed soup and bring to the boil. Season with salt and pepper before serving. You may also stir in some milk or cream.