Cream of Sunshine Soup

8 cups chicken broth
3 T butter
2 large onions, chopped
3 stalks of celery, chopped
1 1/2 t minced garlic
1 t rosemary
1/2 t black pepper
3 cups cooked, mashed, pureed squash (pumpkin and butternut here)
2 t salt
1 1/2 cups milk
1/4 cup plain flour

Saute onions and celery in butter until soft. Add broth. Stir in garlic, rosemary, pepper, and salt.
Blend in squash puree. (Any pureed, orange food will do here!) Simmer on low for 1 hour. Shake or
whisk flour into milk. Gradually stir milk and flour mixture into soup, heat approx. 5 more minutes
and remove from heat.