Barbo's Yellow Squash Cheddar Cheese Soup

[barbogold]

Barbo's Yellow Squash Soup with Cheddar Cheese TNT

6 large servings

1 lb. yellow crookneck squash, cubed
1 red onion, cubed
1-2 tbs. extra virgin olive oil or oil of choice
2 c. chicken broth
2 tsp. chicken granular powder
1/8 tsp. hot sauce
Black pepper to taste
2-4 oz. grated sharp Cheddar cheese
1/4 c. sour cream
Chopped green onions or chives

Heat a large non-stick pan, drizzle with evoo (extra virgin olive oil)
Saute all veggies. Add remaining ingredients exept sour cream, cheese
and chives.

Place lid on pan and cook for about 15 minutes or until squash is soft.
Either place in food processor, or using hand held blender, add the cheese
and whirl until smooth. Soup will be thick. May thin with cream if you like.
Remove when cheese is melted. Place in soup bowls and add sour cream
and a sprinkle of green onions or chives.