Cut 1-2 lbs. of summer squash into 1” cubes. Place in pot. Add 2 c. water, 3 cubes chicken bouillon, 1-2 onions chopped into chunks and 4-5 chopped pieces of bacon.

Blend in the blender. Put back in the pot and add milk (or cream) to make creamy, white wine (optional), salt and pepper to taste and 3-4 shakes of Tobasco. Serve hot.