Tea Room Yellow Squash Soup - cooking recipe

Ingredients

6 -8 crookneck yellow squash, washed and sliced
2 onions, chopped
1 teaspoon garlic powder
1/2 cup butter
16 ounces Velveeta cheese
1/2 quart half-and-half
1/4 teaspoon baking soda
salt

Preparation

Put squash and onions in a large saucepan.
Cover with water and cook until tender. Drain off most of the liquid.
Puree in food processor or blender, or with stick blender.
In a large saucepan, combine puree with remaining ingredients.
Heat through until hot.
Serve in small bowls.