1 lb. zucchini squash
1/2 lb. onions
1 chicken bouillon cube
1/2 lb. Velveeta cheese

Boil cut up zucchini, onion, and chicken bouillon cube with only enough water to cover the vegetables. Cook until tender, about 10 minutes. Immediately, pour into blender and add the cheese. Blend until creamy. Serve hot or cold. Top with croutons if desired. It is best to peel the zucchini because the peeling does not blend completely. Yellow squash can be used as well. It does not have to be peeled.