Squash Soup

1. 1

   Slice the squash into a large sauce pan & cover with water.

2. 2

   Cook until very tender, then drain off the water.

3. 3

   Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.

4. 4

   On medium heat, reheat the squash mixture.

5. 5

   Meantime, cut the Velveeta cheese into chunks.

6. 6

   When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.

7. 7

   The chopped onion & garlic salt can be added as the cheese continues to melt.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.