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Golden Cream of Squash Soup
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- #34221
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 medium yellow squash, cut in slices
1 chicken bouillon cube
1/2 cup water
1 pint half and half
1 teaspoon salt
1 cup grated cheese
directions
Heat squash in water and bouillon to boiling. Reduce heat to low; cover and simmer for 5 to 10 minutes, until squash is tender.
In covered blender with blender on high, blend all or part of squash mixture until pureed (If you prefer pieces, only puree about 1/2 the squash). Return mixture to saucepan. Add remaining ingredients.
Heat soup over medium heat until hot (but don't boil), about 3 minutes. Stir occasionally (Garnish with squash slices, if desired).
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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