Squash Soup recipe

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Ingredients

6 crookneck squash -- peeled, seeded and chopped
1 green bell pepper, chopped
1 onion, chopped
2 cups cubed processed cheese
salt and pepper to taste

Nutrition Info

370.3 calories
carbohydrate: 24.4 g
cholesterol: 70.6 mg
fat: 23.2 g
fiber: 4.9 g
protein: 19.6 g
saturatedFat: 13.3 g
servingSize: -
sodium: 1120.1 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes, drain.

  2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.

Recipe Yield

4 servings

Recipe Note

So delectably cheesy, 'they' won't know there's squash in it. I could roll in it! Try it over baked potatoes!

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