|Onion||1 , peeled and sliced|
|Water||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Light cream/Evaporated milk||2 Tablespoon|
Peel squash; cut into pieces; remove seeds.
Melt butter in pan; add squash and onion.
Cook about 5 minutes; stir well.
Add water, Bouquet Garni, and a little salt and pepper; cook until squash is quite soft.
Remove Bouquet Garni.
Strain through sieve; mash squash until smooth.
Add to liquid; return all to pan.
Blend flour smoothly with milk.
Add to squash puree; stir until boiling.
Reduce heat; simmer 5 minutes.
Mix egg yolk with cream; stir into soup.
Reheat but do not allow to boil; adjust seasoning.