Squash Soup

Posted by Lori:
Sunday night after worship a little boy came up and asked if I would like some squash. His family has a big garden this summer and they were sharing the bounty. The back of their van was filled with HUGE squash like these. I took one of each, since my family only likes fried squash and I'm trying to keep us eating healthier. I know that the yellow squash is regular summer squash and the green one is zucchini, but WHAT IS THE WHITE SQUASH? The little boy told me it was "hand" squash, but the site I read says that's not in America. I looked at squash pictures, but found nothing that looked like this.
I decided to make a squash soup. It was really good! I tallied up the whole pot and it's only 5 Weight Watcher points, so one serving isn't even one point.

SQUASH SOUP
10 cups squash, cut in chunks
2 cans (14 1/2 oz.) diced tomatoes
1 carton (32 oz.) chicken broth
1 T. Italian seasoning (you may prefer less)
1 T. onion powder
1 T. garlic powder
1 t. salt
pepper, to taste

Place ingredients in large pot. Simmer until vegetables are tender - about 45 minutes.

I don't make soup too often in the summer time, but it's a proven fact that soups are more filling, so that's always a good thing. My youngest son probably would have tried it, but he had already eaten when it was ready. My oldest would have tried it, but she's at camp this week. The two middle boys and my husband - not a chance!

I didn't use the white squash, just the yellow summer squash and zucchini. Do you know what it is? I think it's so pretty! It looks like a flower :). I'll think I'll just save it until fall and put it out with our pumpkins.

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