50 ml (175 milliliters) Roasted Garlic Peppers660 GR
500 ml (1 1/2 liters) Reduced sodium chicken stock
500 ml (1 1/2 liters) Half and half (10%) cream
Procedure
In a skillet heat butter over medium heat. Add onions and squash and sauté for 2-3 minutes. Add seasoning and chicken stock. Cover and simmer 30 minutes or until squash is tender. purée with hand blender or food processor. Stir in cream. Reheat to serve.
CHEF's TIP!
Can be served cold.
Soup will thicken on standing. Thin with additional cream or broth. For a richer creamier texture, use half whipping cream. For a lighter soup, use milk.
