Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.

Lori Longbotham


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.

  • Puree soup in batches in a blender. Serve hot, garnished with chives.

Nutrition Facts

184 calories; fat 6g; saturated fat 1g; mono fat 2g; poly fat 2g; protein 4g; carbohydrates 34g; fiber 5g; cholesterolmg; iron 1mg; sodium 188mg; calcium 74mg.