1 c. chopped onion
1 1/2 c. chopped yellow squash
1/4 c. butter
2 c. water
1 tbsp. flour
1 1/2 c. milk
1 c. shredded Cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper

In a soup pot, combine the onion, squash, butter, and water. Cook over medium heat until vegetables are tender but not mushy. Combine flour with 1/2 cup milk. Mix well and then add to squash mixture, stirring well. Add remaining milk, cheese, salt and black pepper.

Makes about 4 servings.