Cold Curried Squash Soup

1. 1

   Combine squash, onion, and chicken broth in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in lemon juice, curry powder, salt, and pepper.

2. 2

   Spoon half of squash mixture into container of an electric blender, and process until smooth. Repeat with remaining squash mixture.

3. 3

   Place squash mixture in a large bowl; add half-and-half, stirring well. Cover and chill thoroughly. Spoon soup into chilled serving bowls; garnish with chives.

No nutritional information available.

No additional tips available.