Summer Squash Soup - cooking recipe

Ingredients

1/4 c. plus 2 Tbsp. margarine
2 medium onions, chopped
4 c. diced yellow squash
2 c. chicken broth
1/2 tsp. white pepper
1 tsp. celery salt
1/2 tsp. dried tarragon
2 c. milk

Preparation

Saute the onions in the margarine until tender.
Add the squash, chicken broth, white pepper, celery salt and tarragon and cook over low heat until tender.
Remove from heat and stir in the milk.
Process in blender until smooth.
Serve hot or cold.
Can be frozen.