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Cream of Squash Soup Recipe

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This recipe for Cream of Squash Soup, by , is from Gholson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Segler

Category:
Category:

Ingredients:  
Ingredients:  
1 Squash
1 Zucchini
1-2 carrots
2-3 garlic cloves (or 2 tbsp of minced garlic)
1 tbsp olive oil
1-8 oz block of cream cheese or cream cheese substitute, room temperature
3 c chicken broth, I use low sodium, but any will do
1/2 c half and half, or whipping cream if you want it richer (Optional)
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper for taste

Directions:
Directions:
I use a spiral tool for the zucchini and squash, but dicing or finely chopping are great ways as well to make this. Peel and finely dice the carrots and garlic. In a medium pot, warm up olive oil. Add diced up veggies and seasonings. Let this cook for about 3-5 minutes on medium, then add garlic. Next, add the cream cheese and stir until everything looks combined. Next, add the chicken broth. Mix everything until the cream cheese is fully mixed with the broth. There may still be lumps of cream cheese, but it's a wonderful surprise when you get that bite. If you want the soup a little more creamy, then add the half and half or cream.
This is great by itself or with a grilled cheese sandwich on a cold day. It's super quick to make and tastes even better the next day.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 minutes, prepping
Personal Notes:
Personal Notes:
My first job was at a local bed and breakfast off the square in Granbury. The owner made everything from scratch and I was quick to learn her recipes and add my own spin over the years. This was one of the popular soups that she made each day, and it's my go-to soup when I'm wanting something quick and delicious to eat.

 

 

 

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