Creamy Squash Soup

Ingredients

• 2 cups Cooked squash, pureed (About 1 medium butternut squash, cooked and pureed)
• 4 cups Milk (Whole milk or 2% recommended)
• 1 slice Onion (Small slice of yellow onion)
• 2 tablespoons Butter (Unsalted butter)
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt (Or to taste)
• 1 pinch Black pepper (Freshly ground)
• 0.25 teaspoon Celery salt

Instructions

1. 1If using fresh squash, roast or steam until tender. Puree the cooked squash using a food processor or blender until smooth. Alternatively, use canned squash puree.
2. 2In a saucepan, scald the milk with the slice of onion over medium heat. Remove from heat and let steep for 10 minutes. Remove the onion slice.
3. 3In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
4. 4Gradually whisk the scalded milk into the roux, ensuring there are no lumps. Add the pureed squash, salt, pepper, and celery salt. Bring to a simmer over low heat and cook for 5-10 minutes, stirring occasionally, until the soup has thickened slightly.
5. 5Serve hot, garnished with a swirl of cream or a sprinkle of fresh herbs, if desired.