In a large saucepan, saute onions, celery and mushrooms until tender.
Add squash, broth, black pepper, cayenne pepper and garlic. Bring to
boil, cook 15 minutes.
Puree squash mixture and cream cheese with immersion blender. Or you
can use a blender or food processor (in batches) until smooth. Heat
through. Do not allow to boil.
Serving
Suggestions
Serve with toasted cheese bread.
Originally Submitted
10/15/2014
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