1. Heat olive oil in large soup pot. Add carrot, celery, onion, and garlic. 2. Saute for 3-4 minutes. Add squash and saute for another 3 minutes. 3. Add stock, turn heat to high, and bring to a boil. 4. Lower heat, simmer soup until squash is tender, 15-18 minutes. 5. Remove from heat. Blend with an immersion blender until creamy. 6. Stir in remaining ingredients. ---------------------------------------------------------------------------
Nutrition
Ingredients
