My Mother makes wonderful homemade soups. This original recipe for creamy squash soup has been her latest soup success, and she has offered to share it!
In case you’re wondering where “Moo Alley” comes from, my parents home is directly adjacent to a farmers field, and their property provides a passage way for the cattle down to the lake where they get their daily water.
Moo-Alley Cream of Squash Soup
1 Small Butternut Squash, cooked
2 Cans Cream of Chicken Soup
1 Can Chicken Broth
1 Can Milk
1 TBSP. Garlic Powder
1 tsp. Dried Dill
1/2 Cup Sour Cream
1 Cup Slivered Almonds (toasted under broiler)
Add the cooked squash to the 2 cans of soup, plus 1 can of milk and 1 can of broth. Puree with hand blender. Heat and add spices. Simmer on low for a few minutes. Just prior to serving, add sour cream, and stir. Spoon into bowls, and add slivered almonds to each serving. Serve with crusty Farmer’s Bread.
