SQUASH SOUP

Squash Soup image

Provided by Sydney Mike

Categories Cheese

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

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1 1/2 lbs summer squash, yellow
1 1/2 lbs zucchini
1 quart half-and-half
1 (16 ounce) package Velveeta cheese
1 onion, medium, chopped
1 teaspoon garlic salt

Steps:

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.

Nutrition Facts : Calories 288, Fat 21.2, SaturatedFat 13.4, Cholesterol 71.7, Sodium 719.8, Carbohydrate 14.2, Fiber 1.6, Sugar 6.9, Protein 11.9