Serves: 5
Total Calories: 964
Cook squash, bell pepper, and onion in a stockpot with water to cover. Bring vegetables to a boil, then reduce heat; simmer about 15 minutes, or till tender. Drain. Purée soup in blender, then return to pot. Add cheese, and heat over medium heat till cheese is melted. Season with your favorite seasoning salt blend.
Editor’s Extra: Add a dash of paprika or some chopped parsley if the sun is too bright! And you don’t have to purée this soup if you like your veggies visible.
This Sunny Squash Soup recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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