Makes: 12 Cups
Best ever butternut squash soup
Frozen Seasoning Blend or (1/2 C each chopped onion, celery, green pepper)
Diced Carrots ( approx 2/3 C)
garlic pwd or 2 cloves
Stick butter or margarine
Ground Red Pepper
Shredded Mexican cheese
Shredded Parmesan Cheese
Cut Squash in half and bake with potatoes for 45 min at 400 degrees with Squash cut side down. (or with squash cut side up, microwave on high for 15 min or until tender). Peel, then chop potatoes and squash.
Combine first 15 ingredients into large soup pot, bring to boil then reduce heat and simmer 30 minutes until all vegetables are tender.
Using a potatoe masher, mash contents of soup pot to your liking. We like the soup a little chunky. Just before serving, add ham and cheeses, mixing until cheese is melted. Lastly, add cream, stirring just until heated through.