Squash soup

Name: Squash soup
Total time: 1800 s
Yield: 7 servings
Cuisine: American
Ingredients: 4 squashes; 3 yellow squashes; 3 zucchinis; 1 pinch oregano; 1 cup cut up onions; 5 tomatoes; 1 pinch caldeo de pollo (chicken seasoning); 1 can corn; 2 tablespoons butter; 2 tablespoons Oil; Cheese, from brand fresco, you can find in Fiesta or Krogers

Lori.Peralta @Saltymama

Dallas, Texas

My mom made this for me all the time in the winter, but I use this recipe for losing weight because it's packed with nothing but veggies.

Lori.Peralta @Saltymama

Dallas, Texas

My mom made this for me all the time in the winter, but I use this recipe for losing weight because it's packed with nothing but veggies.

Saved

Ingredients

30 mins

7 servings

4squashes
3yellow squashes
3zucchinis
1 pinchoregano
1 cupcut up onions
5tomatoes
1 pinchcaldeo de pollo (chicken seasoning)
1 cancorn
2 tablespoonsbutter
2 tablespoonsOil
Cheese, from brand fresco, you can find in Fiesta or Krogers

Saved

Steps

30 mins

1

First step, cut up all veggies including onions, into tiny pieces am not taking about really small one but good enough, for example the picture below. Once done clean your veggies but you can do that before you chop or after.
2

In a large pot pour oil and butter, first put in onions and garlic, when done the onions should be translucent.
3

Next step in blender, blend the tomatoes with just a tiny bit caldo de pollo. Once done put the blend in the pot and simmer for 5 to 7 minutes, then after that all you have to do is place everything else in the pot (but not cheese yet).
4

Give the pot a great big stir add 1 cup of water, also you can add more caldo de pollo if you like. Once you give it one big stir add a pinch of the oregano, cover pot let it simmer for about 15 min. Once done your veggies have to be tender but firm.
5

Let it cool then once cool, break the cheese to pieces and throw on top but don't stir. Then ready to eat, extremely healthy...