The Pioneer Woman Tasty Kitchen
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Simple & Creamy Squash Soup

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Level: Easy

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Description

Perfect for fall lunches!

Ingredients

  • 1 whole Kabocha Squash
  • 2 Tablespoons Olive Oil
  • 1 whole Yellow Onion Roughly Chopped
  • 2 cloves Garlic, Smashed
  • ½ teaspoons Salt, More To Taste
  • 1-¼ cup Milk
  • ¼ teaspoons Cayenne Pepper
  • ¼ cups Toasted Walnuts
  • ¼ cups Cream

Preparation

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 (use a fork and make sure it’s fork tender).

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 with salt, to taste.

Dish it into your serving bowls. Top each serving with toasted walnuts, cheese, or cream.

Notes: The garlic is optional. I’ve made it both ways and liked it both ways.

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