4 (1-cup) servings.

How to Make It

Step 1

Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.

Step 2

Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.

Step 3

Return mixture to pan; add whipping cream and 1/2 cup cheese. Cook over medium-low heat, stirring constantly, until cheese melts. Ladle soup into individual bowls. Top each serving with 1 tablespoon cheese.

Light and Luscious

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