Cold Summer Squash Soup

Cold Summer Squash Soup

2 pounds yellow squash

2 tablespoons butter

1-2 teaspoons Extra Virgin Olive Oil- optional

1 large onion, diced

1/4 cup flour

1 quart chicken broth

1 large can evaporated milk - or 1 cup heavy cream or half & half

salt, pepper, and cayenne to taste

Cook onion in butter until softened.  Sprinkle flour over cooked onion and stirring, cook for 1-2 minutes.  Next add chicken broth, squash, and seasonings.  Simmer until squash is tender.  Let the soup cool a little and then puree in blender.  Stir in your milk of choice and then chill until ready to serve.  I like to make this soup a day ahead of time.  I almost always use evaporated milk and it is delicious!  No doubt it is a little richer with the cream or half & half, but we like it just as well without using the cream.