2 lbs. yellow squash
2 (8 oz.) cans chicken broth
1 med. size onion
1 (8 oz.) pkg. cream cheese, reg. or light
Salt & pepper to taste

Cut squash into small pieces, about 1 inch in size. Chop onion. Combine squash and onion in chicken broth. Cook until tender.

In blender combine 1/2 of squash mixture with 1/2 of cream cheese. Puree and repeat for the rest of squash and cream cheese. Return mixture into pot and simmer for 15 minutes. Add salt and pepper to taste. This recipe can work with potatoes, also.