squash, broccoli, and cheese soup

squash, broccoli, and cheese soup

The squash in this soup makes it a nice orange color

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

8

cups

1
18.5 oz can progresso chicken noodle soup
6
oz chicken broth
1
brick cream cheese
1
package frozen squash
1
large package frozen broccoli florets
8
oz shredded cheddar (mild or sharp)
1
tsp garlic powder
1
tbsp black pepper
  1. defrost squash in microwave (3-4 minutes)
  2. meanwhile, "liquefy" chicken noodle soup in a blender. add chicken broth, cream cheese, and squash (when defrosted) to blender. Liquefy again.
  3. pour soup into large pan and heat on medium. add shredded cheddar, garlic powder, and pepper, stirring frequently until hot and cheddar is melted.
  4. cook broccoli in microwave (8-10 minutes)
  5. when broccoli is done, add it to soup. soup is done when bubbling, but not boiling.
Makes cups

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.