Golden Sweet Onion Soup 

3 tb Butter
2 lg Sweet onions; halved / sliced
2 sm Yellow squash; halved
.. lengthwise and sliced
1/2 ts Ground Paprika Pepper  
1/4 ts Turmeric 
1 pt Chicken broth
1 c Water
1/4 c Flour
1/2 ts Salt
1/4 ts Ground white pepper 
2 c Milk
Sliced natural almonds;
Chopped fresh parsley leaves

. In heavy 4 quart saucepan, heat butter over
medium heat. Add onions and sauté until lightly
browned, about 5 minutes. Add yellow squash,
paprika and turmeric; cook 3 minutes. Add broth
and heat to boiling over high heat. Reduce heat to
low, cover and cook until vegetables are very
tender, about 10 minutes.

 In small bowl, gradually stir water into flour
until smooth. Stir flour mixture, salt and pepper
into vegetable mixture. Heat to boiling, stirring
constantly, until thickened, 3 to 4 minutes.

 In blender, blend mixture, in batches, until
smooth. Return soup to saucepan and add milk; to
serve immediately, reheat just until hot. To serve
later, cool to room temperature and refrigerate,
tightly covered; reheat just before serving.

. To serve, divide soup among 8 bowls and top
with toasted almonds and parsley, if desired