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Print this Recipe    Cream Squash

Golden Cream of Squash Soup

3 medium yellow squash, cut in slices
1 chicken bouillon cube
> cup water
1 pt. half and half
1 tsp. salt
1 cup grated cheese

Heat squash in water and bouillon to boiling. Reduce heat to low;
cover and simmer for 5 to 10 minutes, until squash is tender. In
covered blender with blender on high, blend all or part of squash
mixture until pureed. (If you prefer pieces, only puree about half
the squash.) Return mixture to saucepan. Add remaining ingredients.
Heat soup over medium heat until hot (but don't boil), about 3
minutes. Stir occasionally. (Garnish with squash slices, if
desired.) Makes about 5 or 6 (1 ounce) servings.


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1 of 1 people found the following review helpful:
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To much squash, September 28, 2004 - 06:59 PM
Reviewer: Steve Sparger from Mount Airy , NC USA
I only plant a couple hills of squash but always have way more I can use and that includes the squash I give to my neighbors..I am always looking for recipes and this one is 4 star...I will make it often...

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