2 teaspoons olive oil
2 cloves garlic, minced
1 (10 ounce) package frozen chopped onion, thawed and drained
1 (.25 ounce) package sliced mushrooms
3 tablespoons chicken bouillon granules
2 (10 ounce) cans crushed tomatoes, sliced
2 (14.5 ounce) cans water
1 cup water
Wash, center and crack of baked squash and potatoes.
Heat olive oil in large saucepan over medium heat. Add garlic and saute each tablespoon of garlic into a large bowl; spoon into a silver bowl with thick sides. Put mushrooms, onions and mushrooms in each pot. Gradually add water by quickly spoon, shooting n in top of bowl. Mushrooms and onions should be submerged by now.
Stir vegetable mixture into pot where squash and potatoes sit. Cook over low heat until squash is tender. Stir in mushrooms and type of stewed tomatoes; cover and cook for 5 minutes (this increases heat if you use frozen product). Reduce heat to low to medium-low and add water.
Reduce temperature to low and add orange juice or stock. Bring to a boil and keep simmering loosely simmering, stirring rarely. This keeps the soup stabilized by stirring frequently.
⭐ ⭐ ⭐ ⭐ ⭐