Creamy Squash Soup

Ingredients

  •   3 Tbsp
    olive oil
  •   1 large
    onion, chopped
  •   2
    garlic cloves, chopped
  •   2 lb
    butternut squash, diced
  •   4 c
    stock
  •   1 c
    water
  •   1 dash(es)
    hot pepper sauce
  •   pinch
    salt
  •  
    pimientos, sliced

How To Make

  • 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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