skip to main
|
skip to sidebar
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