- 5 minutes
- 20 minutes
- 4 servings
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic.
- Add the chicken stock and frozen squash. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 10 minutes.
- Just before serving, add the half-and-half and season with salt, pepper, and Tabasco sauce. Stir over low heat until heated through. Adjust the seasonings to taste.
- Pour the soup into bowls and serve with the egg slices, which can be dropped into the soup at the table.