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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

Oxmoor House Homestyle Recipes

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