Squash soup

In a large saucepan, heat the oil over medium heat. Add the onion. Season with salt, fry Ingredients:

• olive oil - 2 items. spoons
• bulb - 1 piece
• squash - 1.3 Kilogram
• chicken broth - 620 milliliters
• fresh lemon juice - 1-3 teaspoons
• Salt and ground pepper - - To taste

Instructions

In a large saucepan, heat the oil over medium heat. Add the onion. Season with salt, fry, stirring, until soft, from 5 to 7 minutes. Add squash, chicken broth and enough water (4 to 5 cups) to cover. Bring to a boil, reduce the heat to medium and cook until the squash becomes soft, about 20 minutes. Place the mixture in a blender and beat until smooth. Pour the soup into a clean pan. If the soup is too thick, add some water. Season with salt, pepper and lemon juice. Heat the soup if necessary and serve.

Servings: 4-6