Ginger, my dear friend and chef extraordinaire, sent a quart of this soup over this week.
It was gone in about 15 minutes. Normally served chilled I chose to heat it. The flavor of the squash was fantastic. Its a refreshing surprise that you'll be sure to enjoy! Courtesy of Food to Die For, Old City Cemetary, Lynchburg
What you need:
6-8 Cups chicken broth
16 oz. Philadelphia cream cheese, broken in pieces
1 large onion, chopped
2 pounds crookneck squash, washed and sliced
1/4 tsp sugar
1 tsp lemon juice
Cook vegetables in chicken broth. Stir in cream cheese. Puree in batches in food processor. Add salt and pepper to taste. Chill. If soup is too thick, thin with a little milk. Use Low-fat cheese and save calories without forfeiting flavor. Serves 8-10.