Lynn’s Yellow Squash and Green Poblano Soup

In the (new) tradition of “Real food. -Not so much. -Mostly plants.” :makes 8 generous servings, 295 calories each; 5 fiber/12 protein 

4lbs yellow crook-neck squash, sliced thin
1lb vidalia (or other sweet) onion, chopped
2-3 poblano peppers, seeded and minced fine
5 quarts chicken broth

2c dehydrated potato flakes (to thicken)
2T butter
2c half and half
3T Penzey’s Adobo seasoning
3T Cabot Creamery powdered cheddar cheese
salt to taste
1/4 c shredded 2% jack or cheddar cheese to garnish
thinly sliced tomato to garnish 

Bring broth to a low boil, add veggies and simmer 1 hr, covered. Add remaining ingredients, whisking in thoroughly. *use more or less potato flakes to thicken to the “coats the spoon” thickness. Serve in a deep bowl with shredded cheese and a tomato slice.

for a higher protein version, stew 2 med (12 oz total) chicken breasts w/ the veggies, then mince them and add back into the pot. This adds 80 calories/serving, and 14g of protein.


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