Squash Soup

Ingredients

• ¾ cup cooked squash
• 1 quart milk
• 1 slice onion
• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• Few grains pepper
• ¼ teaspoon celery salt

Steps

1. Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

More recipes with pumpkin, milk, onion, butter, flour or celery

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.