Creamy Squash Soup


November 15, 2016 By:
Tagged: Comfort Foods Comfort Foods. Dinner Dinner. Stovetop Stovetop. Kid Friendly Kid Friendly. Eggs Eggs. Thanksgiving Sides Thanksgiving Sides. Vegetarian Vegetarian. Soup it Up Soup it Up. 30 Minutes or Less 30 Minutes or Less. Natural Natural. Comfort Foods Comfort Foods. Squash Squash. Kid Friendly Kid Friendly. Sides Sides. Onions Onions. Squash Soup Squash Soup. Garlic Garlic. Thanksgiving Thanksgiving. Soups & Stews Soups & Stews. Fall Favorites Fall Favorites. Lunch Lunch. Thanksgiving Thanksgiving. Fall Favorites Fall Favorites.
Prep:
5 minutes
Cook:
20 minutes
Serves:
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.

Ingredients

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Directions

  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.