Cream of Squash Soup

1. 1

   Saute onion and garlic in butter in a Dutch oven.

2. 2

   Stir in squash, chicken broth, and water.

3. 3

   Cover and simmer 15 minutes or until squash is tender.

4. 4

   Spoon mixture into container of an electric blender, and process until smooth.

5. 5

   Return squash mixture to Dutch oven.

6. 6

   Stir in half-and-half and pepper.

7. 7

   Cook over low heat, stirring constantly, until well heated.

8. 8

   Serve hot or chilled.

9. 9

   Garnish with parsley.

10. 10

    Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling.

11. 11

    It can be served hot or cold to complement the season you serve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.