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Creamy Yellow Squash Soup
This rich and comforting pureed soup is made from yellow crookneck squash and onions. It gets a velvety texture from a blend of butter, half-and-half, and melted cheese spread. The mild sweetness of the squash pairs beautifully with the savory, creamy base. Serve it for a cozy lunch or as a warming starter for a dinner party.
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
- 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.
- 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.
- 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.
- 4Warm the soup over medium-low heat until the butter and cheese melt completely. Ladle the hot soup into bowls and serve immediately.