Original Squash Soup Recipe For Your Enjoyment

I created a squash soup recipe that turned out pretty good. Thought I would pass it on.

Problem is I always cook from imagination and don't write amounts down. But you can use it as a general guide - remove components you don't like and emphasize those you do.

Ingredients:
- Campbell's Tomato Bisque soup - 3 cans. Should be the bisque model - not regular tomato soup - the bisque is miles better. Made with 3 cans 2% milk.
- Yellow squash - about 2 large. Diced into 1" cubes.
- sausage. 6 to 8 oz. perhaps? (about 2/3 one of those regular size Jimmy Dean's tubes)
- Onion, garlic and mushroom mixture, chopped, for saute. I used about 1/2-2/3 cup of the mixture.
- spices

Cook the sausage and set aside to drain. Cook a little more than usual so it crumbles well. You can sub bacon if you prefer.

Saute the onion, garlic and mushroom mixture in a large soup pot. Saute until golden brown in a little canola oil.

To the cooked saute mixture, add the three cans soup and the three cans milk.

Add the cubed squash.

Crumble in the sausage.

I spiced with a standard no-salt spice mix (like Mrs. Dash) and some Cavendish Greek seasoning.

Cover, bring to a gentle bubbling pre-boil, reduce heat and simmer gently.

When I make chili, spaghetti sauce, soups etc. I am a big believer in simmering a long time to get all the flavors worked together. I simmered this mixture about 2 or 3 hours, stirring every 15 minutes.

Serve topped with fresh shredded Parmesan, or some oyster crackers, saltine crackers, croutons, etc.

It's quite good.