Italian · Soup

Lemon and olive oil Squash Broth

This Italian Broth leans on lemon and olive oil to do the heavy lifting. We stir-fry the Squash for real depth, then bring it together in one pan.

4.6 from 712 cooks

Prep15 min

Cook15 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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