1/2 c. butter
1/2 c. flour
6 c. milk
3 c. hot water (dissolve chicken bouillon in this hot water)
2 med. onions, diced fine
3 c. cooked winter squash
Salt & pepper to taste
3 tbsp. chicken bouillon granules
2 tsp. parsley flakes
Salt & Pepper to taste

1. Make a thin white sauce. Melt butter in pan, saute onions, 5 minutes, add flour, stirring constantly to make a smooth paste, continue to cook over medium heat 5 minutes. Add hot water, stir until smooth, add milk and continue to cook until slightly thickened.

2. Add squash, stir well. Stir in parsley flakes and salt and pepper to taste.