Squash or Broccoli Soup

Serves 4-6

2 pounds broccoli florets or yellow squash

2 tablespoons butter

1 onion, chopped

¼ cup flour

1 quart chicken broth

1 cup heavy cream or half & half **

Salt and pepper to taste

Cook onion in the butter until softened, add flour and cook just until it is absorbed; add stock stirring well.  Then add the broccoli and simmer until the broccoli is tender.  Puree in the blender and then return to heat and add cream- just to reheat!  Do not boil the cream.  **  Most of the time I use evaporated milk instead of cream.  Try tossing a little grated cheddar or Swiss cheese into each bowl of the broccoli soup!