SQUASH SOUP...A DELICIOUS MEAL IDEA

A cold November day with rain on the pumpkins.......

SQUASH SOUP

2 lbs. yellow squash, sliced into rounds
6 tablespoons butter
1 large onion, sliced
4 carrots, sliced thin
1 can evaporated milk
½ cup sour cream
¼ teaspoon nutmeg
½ cup white cheddar cheese, grated
1 ½ cup vegetable stock
2 cups cooked ham, diced (do not use country ham)
Salt and pepper to taste

In a large soup pot, melt butter.  Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock.