Squash Soup

My friend Grant and his daughter Laura came up with this delicious soup. It is wonderful in the summer when zucchini and yellow squash are abundant in the garden.

Ingredients:
1 onion, chopped
2 pounds squash, mix of zucchini and yellow squash, chopped
4 cups water
4 tablespoons butter
4 chicken bouillon cubes
1/4 cup cooked rice
1/4 cup sour cream
1/2 cup dehydreated milk
1/4 cup parmesan cheese, grated
1/4 teaspoon nutmeg
2 cloves garlic, minced
1/4 red bell pepper, diced (roasted is best)
2 tablespoons Spice Island's Italian Blend Salad toppings ground
ginegr to taste
rosemary to taste
salt to taste

Directions:
Cook onion in large sauce pan in butter until tender. Add chopped squash and cook until soft. Add liquid, rice, and spices. Cook for 15 minutes. Use a thunder stick or blender and puree. Stir in sour cream, dried milk, and cheese. Serve.