How to make it

  • Soup:
  • Melt butter in skillet
  • Add onions,saute until soft
  • Add herbs to melted butter, set aside
  • Peel & seed squash
  • Roughly cut into cubes
  • Place cubed squash onto ungreased baking sheet
  • Pour melted butter/herb mixture onto cubes
  • Season with salt & pepper
  • Roast in 375 degree oven for 35 - 45 minutes until squash is tender
  • and slightly brown
  • Transfer to food processor process , add chicken broth & garlic
  • Process until smooth, adding additional liquid as needed
  • Transfer soup to pot and simmer, meanwhile
  • Fry bacon until crisp, transfer to papertowel to drain excess oil
  • **To add richness, reduce amount of chicken stock by 1/2 Cup and use condensed milk instead
  • Cranberry Compote:
  • Bring water and sugar to a boil in medium saucepan, add cranberries and orange zest, reduce heat to a simmer cook for 10 mnutes or untol thinckened stirring occassionally.
  • ***To Serve: Top soup with crumbled bacon and croutons, add dollop of cranberry compote and sage leaf for garnish. Croutons can be made from scratch or store bought.

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Reviews & Comments 2

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  • nyfoodie 6 years ago
    I came up with this recipe after Thanksgiving.. had to do something with the leftover squash :)
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  • nyfoodie 6 years ago
    Pleasing to the palette and pleasing to the eye this soup will satisfy but leave you wanting more.
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