1 c. hot water
1 c. cut up squash
1 cube chicken bouillon, melted in water
1/8 tsp. black pepper
1/2 tsp. salt
2 tsp. minced onion
1 c. skim milk
2 tsp. butter
1/8 c. parsley

Cook squash, chicken bouillon, pepper, salt and minced onion in water for 15 minutes. Blend in blender. Add skim milk and heat. Set off stove and stir in butter. Put in bowl and add parsley. Makes 1 serving.