Sauté onion in butter until soft, about 10 minutes. Stir in garlic and squash. Stir in stock, cumin, salt and cayenne pepper. Simmer until squash is very soft. Puree. Stir in cream and honey.
*Milk may be substituted
See Full Recipe »
Recent Soup Recipes
our complementary e-newsletter for Food Service Professionals
Chef Laurey Masterton ProprietorLaurey’s Café & Catering