Creamy Yellow Squash Soup

Ingredients

• 6 to 8 crookneck yellow squash, sliced
• 2 onions, chopped
• 1 t. garlic powder
• 1/2 c. butter
• 1/4 t. baking soda
• 16-oz. pkg. pasteurized process cheese spread, cubed
• 2 c. half-and-half
• salt to taste

Instructions

1. 1Place the sliced crookneck yellow squash and chopped onions in a large saucepan and cover them with water. Cook over medium heat until the vegetables are tender when pierced with a fork, then drain away most of the liquid.
2. 2Transfer the cooked squash and onions to a food processor. Puree the mixture in batches until completely smooth, then return the pureed vegetables to the large saucepan.
3. 3Stir the garlic powder, butter, baking soda, cubed process cheese spread, and half-and-half into the pureed mixture. Season with salt to your preference.
4. 4Warm the soup over medium-low heat until the butter and cheese melt completely. Ladle the hot soup into bowls and serve immediately.

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