Cream Of Squash Soup - cooking recipe

Ingredients

4 small summer squash
1 medium onion
1 Tbsp. butter
2 cloves garlic
2 chicken bouillon cubes
1 c. water
3 c. skim milk
1 Tbsp. cornstarch
2 slices American cheese

Preparation

Slice squash; peel, quarter and slice onion.
Slice garlic cloves.
Cook with water 2 bouillon cubes and butter until tender. Mash with potato masher.
Mix cornstarch with 1 cup of the skim milk.
Add to mixture.
Stir until it starts to thicken then add rest of milk.
Tear or cut cheese into hunks and add.
Turn off heat and cover for 2 to 3 minutes until cheese melts.
More milk may be added.