2 quarts

How to Make It

Step 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.

Step 2

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

Step 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.

Oxmoor House Homestyle Recipes

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