Squash Soup

1. 1

   Cook squash and onion in broth over medium high heat until tender-about 15 minutes.

2. 2

   Puree the contents of squash, onions and broth in blender. Do in small batches, as to not burn yourself with the hot liquid.

3. 3

   Return the pureed mixture to the pot and add the half and half. Cook on medium low for 3-4 minutes.

4. 4

   Remove one cup of the mixture and pour in a separate bowl. Slowly wisk in the sour cream to the separate bowl, as to not curdle the soup. Return the soup/sour cream mixture to the pot.

5. 5

   Season with salt and freshly ground pepper. Distribute between bowls and sprinkle with fresh dill. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.