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This basic soup recipe came from Good Things Utah ... the only change I made was to add seasoning salt and white pepper.
- Combine water, chicken boullion cubes and squash then bring to a boil until squash is soft. Remove from heat and puree with a stick mixer or blender. Slowly melt butter in saute pan. Once melted add flour constantly stirring until light fluffy roux is achieved.
- Place blended mixture back on stove on medium heat and add sugar and milk and Roux. Heat until to desired thickness. Add season salt and white pepper to taste.