A cool, refreshing summer soup, again from Tipsy Holleman!

1 medium onion, chopped

¼ cup butter, melted

2 cups dices yellow squash

½ tsp white pepper

1 tsp. celery salt

½ tsp. dried whole tarragon or a sprig of fresh tarragon

2 cup milk

Sauté onion in butter until tender. Add next 5 ingredients, cook over low heat 10 minutes or until squash is tender. Remove from heat, and stir in milk. If you use fresh tarragon remove sprig. Place squash mixture in blender, process til smooth. Serve cold.