Squash Soup

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    • #263905

      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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