Squash Soup

2 large crook neck squash (5-6 cups, sliced)
1/4 c onion
5-6 mini sweet peppers
1 can chicken broth
2-4 T milk or half & half

Place squash, onion and peppers in saucepan with broth. Boil then simmer until tender. Puree and stir in half & half.

I came up with this recipe in an attempt to use up some OLD, TOUGH, past-its-prime summer squash. It was DELICIOUS.