Squash Soup 1 package frozen squash (or 2 slices peeled pumpkin, sreamed soft and pureed) 2 cups milk 2 cups heavy cream 1 grated white onion 1/2 vermicelli (optional) 2 T butter, salt, pepper, minced parsley Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasionally.  Meanwhile boil the vermicelli for 15 minutes in water to cover. When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.