Squash Soup
A warm and hearty squash soup
Prep Time15 minutes mins
Cook Time25 minutes mins
Cuisine: American
Keyword: Soup, Squash
Servings: 4
- 2 Tablespoons Butter
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 3 cups Squash puree
- 2 cups Chicken Broth
- 1/2 cup Light Cream or Half and Half
- 1/2-1 teaspoon Kosher Salt
- 1-2 teaspoons Sugar
- 1/2 teaspoons White or Black Pepper (I prefer white pepper in this)
Melt the butter in a saucepan. Saute onion until soft and translucent about 5-8 minutes. Add garlic and saute for about 1 minute more. Don't let the garlic brown.
Add squash and chicken broth. Bring to simmer. Use an immersion blender to make puree smooth. Add cream and salt. Taste and add sugar only if needed.
I used my food processor to chop onions and a garlic press for the minced garlic.
If you don’t have an immersion blender it would work to transfer the soup to a blender. Just make sure to vent it so the pressure doesn't blow the lid off. I know transferring it back and forth and would be too hard for me. I make sure to chop the onion in the food processor into very small pieces, almost minced. If you don’t feel up to blending it, don’t. It will be fine with little bits of onions in it.
The most important thing is to use canned squash if you can. Most canned squash is a very good product. Baking and pureeing your own squash is exhausting.