# Squash Soup

Servings: 5

## Ingredients

- 4 cups cooked squash
- 1 medium onion chopped
- 1 clove garlic minced
- 2 tbsp chives chopped
- 1 (15 oz) can black beans (drained)
- 1/3 cup shredded cheese
- 1/4 cup heavy cream
- 1 tsp chicken bouillon powder
- 1/3 tsp cinammon
- 1/3 tsp nutmeg
- 2 tbsp brown sugar
- salt and pepper to taste

## Instructions

- Put onion, garlic, and chives into pot with water, making sure water covers over the onion, garlic, and chives by about 1 inch
- Bring water to a boil
- Stir onions, garlic, and chives until onions are soft and transparent (fully cooked)
- Add another half cup of water to pot
- Add chicken bouillon powder into boiling water and stir until dissolved
- Add shredded cheese and heavy cream to boiling water and stir until the cheese is fully melted
- Add cooked squash, cinammon, nutmeg, and brown sugar to soup
- Stir and squish the squash until the soup is generally all the same consistency
- Add and stir in black beans
- Stir in more water if you want the soup to be less thick
- Turn heat down and simmer for 10 minutes, stirring the soup often
- Add salt and pepper to taste
- Allow soup to cool a bit and serve