SQUASH SOUP 1 cup YOGURT 2 cups summer squash, cooked and mashed 4 cups MILK 1 cup diced celery, parboiled ½ bay leaf 3 Tbsp. BUTTER 3 Tbsp. flour salt In a saucepan, mix yogurt, milk and bay leaf. Heat to boiling point. Cover, remove from heat and set aside. In another saucepan, mix flour and butter, add squash, celery and salt. Simmer a few minutes over low heat, then combine the two mixtures. Remove bay leaf; serve hot, garnished with chives. Print This Recipe