Easy Hubbard Squash Soup Recipe

Hubbard Squash Soup Directions

In a large soup pan, saute the chopped onions in butter.
Add in the fat free chicken broth, frozen squash, frozen zucchini, frozen corn, and spices.
Heat to boiling, reduce heat and simmer on low heat until corn and zucchini are cooked through and soup thickens a bit.
(About 1 1/2 hours)
Mix well.

Recipe Serves: 6 to 8

Soup Variations

For meat lovers, ham or cooked chicken can be added at the end of cooking time.
For cheese lovers, add a bit of shredded cheese before serving.
For a zestier flavor, add a half cup of catsup to the thickened soup before serving.