DMS Squash Soup a la Sharon

DMS’ Creamy Squash and Potato Soup

7 squash, peeled and seeds removed, cut into small bite-sized pieces

5-10 lbs. potatoes, peeled and cut into bite-sized pieces

1 bunch celery, sliced

4 onions, chopped

2 Tbsp. Minced garlic

2 Tbsp. Thyme

1 Tbsp. Garlic Plus Seasoning

Salt and pepper to taste

Enough water to cover vegetables

Place all ingredients into a large boiler and simmer until everything is fork tender. You then use a hand blender to make the soup creamy.

The amounts are approximate as I didn’t measure everything. Also, the above recipe was enjoyed by about 40+ students and staff so it makes quite a bit!