yellow squash soup

8-10 yellow squash or as much as will fit in your pot.

wash, remove ends, slice 1/8" thick or use food processor to slice.  The thicker the slices the longer they take to cook.

put in pot and just cover with water.

Boil/simmer until they are soft (a fork goes through the edges without resistance)

pour in colander or use slotted spoon to remove the squash

put the squash back in the pan and use an immersion blender to make it smooth

or put it in a food processor or blender.

add milk (1/4-1/2 cup) to get your preferred thickness and taste

and salt and pepper to taste.  (It takes more salt than you think, but add slowly and taste after each addition.)