4 cups cooked yellow or zephyr squash
2 cups chicken broth
1 cup whole milk
1 onion chopped
2-3 tbs butter
1-2 tbs flour
Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.
(Dairy Free Option: chicken broth can be substituted in place of the milk)