Yellow squash soup

By BobN

Ingredients

• 2 lbs. yellow squash, diced
• 4 carrots, sliced thin
• 1 large onion diced
• 1-2 tbs. extra virgin olive oil or oil of choice
• 2 c. chicken broth
• 2 tsp. chicken granular powder
• 1 tsp. hot sauce or salsa
• Black pepper to taste
• 4-6 oz. grated sharp Cheddar cheese
• 2 cups cooked ham, diced
• sour cream
• Chopped green onions or chives

Preparation

Step 1

• Heat a large non-stick pan, drizzle with evoo (extra virgin olive oil)
• Saute all veggies.
• Add remaining ingredients exept sour cream, cheese and chives.
• Place lid on pan and cook for about 15 minutes or until squash is soft.
• Either place in food processor, or using hand held blender, add cheese and whirl until smooth. Soup will be thick. May thin with cream if you like.
• Return to pot.
• Add ham and heat a few minutes
• Place in soup bowls and add sour cream
• and a sprinkle of green onions or chives.