Chilled Squash Soup

2 pounds yellow squash

2 tablespoons butter

1 large onion, chopped

¼ cup flour

1-quart chicken broth

1 cup heavy cream, half & half, or evaporated milk **

¼ teaspoon white pepper or to taste

Dash of lemon pepper- optional

Cook onion in the butter until softened, add flour and cook just until it is absorbed; add stock stirring well.  Then add the squash and white pepper and simmer until the squash is tender.  Puree the soup in a blender, pour the soup into a large container or pitcher and stir in the evaporated milk or cream.  This soup really needs to be made at least 24 hours ahead to get the best flavor.  It keeps for several days in the refrigerator.  I almost always use evaporated milk or equal parts of half & half and evaporated milk!