Enjoy fall weather with a squash-rich, creamy soup that’s perfect for preparing the day ahead.Yield: 8 servings
Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm
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- Melt butter in a large pot over medium heat. Saute onion and garlic in butter until soft.
- Add chicken broth and squash, and simmer until squash is very tender. A fork should go through easily.
- Let cool slightly. Use immersion blender and puree soup in the pot. Alternatively, puree soup in blender and return to pot. If soup seems too thick, add a little more chicken broth. Add herbs, sugar, salt and cream, and stir well. Serve warm.
- To make one day ahead, chill the soup and rewarm over medium heat before serving.