Squash Soup

Recipe by Sydney Mike
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the squash into a large sauce pan & cover with water.
  • Cook until very tender, then drain off the water.
  • Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
  • On medium heat, reheat the squash mixture.
  • Meantime, cut the Velveeta cheese into chunks.
  • When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
  • The chopped onion & garlic salt can be added as the cheese continues to melt.
  • When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.
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