Cream of Summer Squash Soup

1½ pounds yellow summer squash
2 tablespoons butter
1 medium onion, sliced
¼ lemon, sliced, seeds removed
¼ cup flour
6 cups vegetable broth
1 teaspoon salt
¼ teaspoon white pepper
Fresh nutmeg
1 cup of milk

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently sauté onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add broth gradually, then sliced squash, salt and pepper. Simmer for one hour. Puree soup in blender. Add nutmeg and milk. Do not allow to boil. Garnish.

Serves 8