Squash Soup

By SD296

Ingredients

• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 15 ounce can chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup sour cream
• 4 ounces Velvetta cheese, cubed
• Parsley, Dill Weed, White Pepper to taste

Preparation

Step 1

In a large stock pot saute squash, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, chicken broth, sour cream and Velvetta cheese Simmer until heated through. Sprinkle with dill, parsley and white pepper to taste and then serve.