Tea Room Yellow Squash Soup

niedziela, 2 lutego 2014

Tea Room Yellow Squash Soup

Time: 45 mins

Ingredients

  • 6 -8 crookneck yellow squash, washed and sliced
  • 2 onions, chopped
  • 1 teaspoon garlic powder
  • 1/2 cup butter
  • 16 ounces Velveeta cheese
  • 1/2 quart half-and-half
  • 1/4 teaspoon baking soda
  • salt

Directions

  • 1 Put squash and onions in a large saucepan.
  • 2 Cover with water and cook until tender. Drain off most of the liquid.
  • 3 Puree in food processor or blender, or with stick blender.
  • 4 In a large saucepan, combine puree with remaining ingredients.
  • 5 Heat through until hot.
  • 6 Serve in small bowls.

0 komentarze :

Prześlij komentarz