Butternut Squash Soup
From micuisine 8 years ago
- 1 hour 40 mins to make
- Serves 4
My friend, Marybeth, came up with this recipe when I was visiting one day. My husband and I absolutely love this soup!
Ingredients
- 1 large butternut squash shopping list
- 1 pint chicken broth homemade (or use 2 cans) shopping list
- 2 medium potatoes shopping list
- 1/2 cup half-n-half cream (or milk) shopping list
- 2 TBLS butter shopping list
- Salt and pepper to taste shopping list
- 4 slices bacon (one for each serving) shopping list
- 4 TBLS Greek yogurt (1 TBLS for each serving) shopping list
How to make it
- Bake at 350 degrees. Put butternut squash and potatoes in the oven for 1 hour. (If using frozen chicken broth, set it out to thaw.)
- When squash and potatoes are done, scoop the insides out and put into food processor with a little of the chicken broth. (I do this in small batches. Our food processor isn't large enough to do the whole large squash. or use a blender)
- After the squash and potatoes are pureed, put them in a pot on the stove and add your butter, salt and pepper. Stir occasionally. If it's really thick, I add more chicken broth. (The soup is about the consistency of pancake batter. Not thin, but creamy.)
- While the soup is cooking on the stove, fry your bacon. We like ours crispy for sprinkling on top of the soup.
- A few minutes before you're ready to serve, add the half-n-half to the soup and heat the soup back up to hot. Remove from stove.
- Spoon your soup into a bowl. Place a dollop (about a tablespoon) of Greek yogurt in the center of the soup. Crumble the bacon slice and sprinkle it over the top of the soup.
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