creamy squash soup
A simple and creamy squash soup with only a few ingredients.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium kabocha squash peeled, seeded, and diced
- 1 yellow onion roughly chopped
- 2 cloves garlic smashed
- 2 tablespoons olive oil
- 1.25 cup milk
- 0.25 teaspoon cayenne pepper
- toasted walnuts for topping
- salt to taste
- cream for topping, optional
Instructions
Preparation Steps
- Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- Heat the oil in a large skillet over medium-high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
- Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.
Notes
This is a quick and easy soup, perfect for a weeknight meal.