Simple & Creamy Squash Soup
Ingredients
The soup
-
1
medium
kabocha squash
-
1
medium
yellow onion, roughly chopped
-
2
cloves
garlic, smashed (optional)
-
2
tablespoons
olive oil
-
1 ¼
cups
milk
-
¼
teaspoon
cayenne pepper
-
to taste
salt
-
to taste
cream
Toppings
Instructions
- Cut the squash into wedges, scoop out the seeds, cut off the rind, and dice the squash.
- Heat olive oil in a large skillet over medium-high heat, then add the squash, onion, and garlic, sprinkling with salt. Sauté until lightly browned and the squash is cooked through.
- Transfer the cooked squash to a blender, add milk and cayenne, and blend until very smooth. Season with salt to taste.
- Serve topped with toasted walnuts and cream.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
20mg
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