Ingredients:
- 2 lbs. yellow squash
- 2 (8 oz.) cans chicken broth
- 1 med. size onion
- 1 (8 oz.) pkg. cream cheese, reg. or light
- Salt & pepper to taste
Instructions:
Cut squash into small pieces, about 1 inch in size. Chop onion. Combine squash and onion in chicken broth. Cook
until tender. In blender combine 1/2 of squash mixture with 1/2 of cream cheese. Puree and repeat for the rest of
squash and cream cheese. Return mixture into pot and simmer for 15 minutes. Add salt and pepper to taste. This
recipe can work with potatoes, also.
