1. Pre-cook squash.
Hard squash like acorn should be cut in quarters, center seeds removed and baked for 20-30 minutes at 350F until soft. Then remove the soft squash and discard the hard rinds. Soft squash like zucchini can be cut into pieces and cooked with the asparagus & onion.
2. Cook asparagus & onion together with olive oil in a soup pot until soft.
3. When asparagus is soft, add greens, chicken broth & milk. Continue to boil until cooked together. Add salt and pepper to taste.
4. Blend soup together using a blender, food processor or immersion blender. Return to the soup pot and simmer.
5. Adjust seasoning as needed. (Can add salt, pepper, chicken broth, milk or water until desired flavor and consistency are reached.)