creamy squash and mushroom soup

 

Ingredients

1 cup boiled squash

4 tablespoon Knorr cream of mushroom 

150 ml all purpose cream

1/2 cup evaporated milk

salt and ground black  pepper

1 cup water

Smash boiled squash or use blender to soften the squash.

Boil 1 cup water and evaporated milk.

Add dissolved  Knorr cream of mushroom.

Stir well and pour all purpose cream.

Seasoned with salt and pepper.

Stir and boil until it become thick.