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