Squash Soup

Directions

1. 1
   Slice the squash into a large sauce pan & cover with water.
2. 2
   Cook until very tender, then drain off the water.
3. 3
   Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
4. 4
   On medium heat, reheat the squash mixture.
5. 5
   Meantime, cut the Velveeta cheese into chunks.
6. 6
   When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
7. 7
   The chopped onion & garlic salt can be added as the cheese continues to melt.
8. 8
   When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.