Nice, simple to make, tasty soup. I have a bumper crop of squash from the garden this year, so this recipe is a welcome addition to our menu. I did experiment with it a little and added some chicken stock and cream, used red pepper instead of green pepper, and added some carrots for some additional color and flavor. Since I have way more spaghetti squash then I do yellow squash, I used half and half of each. I also used sharp cheddar instead of Velveeta, and I used 3 cups of cheese instead of 2. Turned out great with a nice cheesy flavor and creamy texture. Great for dipping some fresh warm bread into.
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Nice, simple to make, tasty soup. I have a bumper crop of squash from the garden this year,...