Title: Classical swiss and french squash soup
 Categories: None
      Yield: 1 Servings
 
      1    Onion; peeled and minced
      1 ts Butter
      1 kg Squash; peeled and cubed
      1 l  Skim milk
           Salt; pepper, nutmeg
 
  Fry onion in butter slowly, until translucent. Add squash, milk, salt.
  Bring to a slow boil, simmer until squash is very tender. Blend with
  a hand blender until smooth. Season with pepper and nutmeg. Serve.
  
  Notes:
  
  1. A nice variation is squash curried soup: Add a tsp or 2 of curry
  to the butter and fry with the onion, proceed as usual (omit nutmeg).
  
  2. You can make this into a complete meal by adding cooked, peeled
  shrimp to the curried variation. Add the shrimp to the blended soup,
  go on cooking for a few minutes till shrimp is heated through.
  
  3. If you don't like milk that much, you can substitute up to 1/2
  liter milk with vegetable or chicken broth. Soup will be less creamy,
  though.