- 6 crookneck squash -- peeled, seeded and chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cups cubed processed cheese
- salt and pepper to taste
- Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
- Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.
03/03/2017
recipepes.com
squash soup, recipe
PT15M
PT1H
5
455 calories
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