Squash Soup

[rtebalt]

4 cups water
6 chicken bouillon cubes
3 lbs yellow squash
1 small onion
2 large carrots, sliced
1 Tbs parsley
salt & pepper to taste
1 (8oz) low fat cream cheese

Simmer squash in water with bouillon, carrots & onion till tender. Remove from heat. Drain & reserve broth.

Process squash in food processor/blender with cream cheese & parsley until smooth. Add broth to consistency desired. Great served hot or cold.

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