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Ingredients
- Hi Rose...Here it is. Glad you like it.
- Low Carb Barbo's Yellow Squash Soup with Cheddar Cheese TNT
- 6 large servings
- 1 lb. yellow crookneck squash, cubed
- 1 small red onion, cubed
- 1-2 tbs. extra virgin olive oil or oil of choice
- 2 c. chicken broth
- 2 tsp. chicken granular powder
- 1/8 tsp. hot sauce
- Black pepper to taste
- 2-4 oz. grated sharp Cheddar cheese
- 1/4 c. sour cream
- Chopped green onions or chives
- 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 the cheese
- and whirl until smooth. Soup will be thick. May thin with cream if you like.
- Remove when cheese is melted. Place in soup bowls and add sour cream
- and a sprinkle of green onions or chives.
Preparation
Step 1
none
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