creamy squash soup

How To Make creamy squash soup

• 1

  Pour into a tureen and garnish with pimientos.
• 2

  Heat olive oil over low heat and add onion and garlic; cook, stirring until tender.
• 3

  Add squash and stock, cover and simmer for 40 to 50 minutes or until the squash is very soft.
• 4

  In a food processor, process soup until its very smooth and return to pot.
• 5

  Thin with water and season.
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