Creamy Squash Soup

November 15, 2016 By:
5 minutes
20 minutes
4 servings
This colorful soup has a velvety texture, which can be achieved quickly using frozen winter squash and canned or boxed chicken stock. The dish makes a delightful first course or a satisfying lunch with protein provided by the eggs, which are also a surprising flavor complement.


Select ingredients:


  1. 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.
  2. Add the chicken stock and frozen squash. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 10 minutes.
  3. 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.
  4. Pour the soup into bowls and serve with the egg slices, which can be dropped into the soup at the table.