Created with Sketch. ADD YOUR REVIEW 4 Reviews
Yield
6 servings (serving size: 1 1/3 cups)

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.

Step 2

Puree soup in batches in a blender. Serve hot, garnished with chives.

Ratings & Reviews