Recipe

Butternut Squash Soup Recipe

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Ingredients

Directions

Step #1 1.
Step #2 In large saucepan or Dutch oven, cook bacon on low heat until crispy.
Step #3 [If using olive oil rather than onion, heat oil in the Dutch oven or large saucepan.
Step #4 ] 2.
Step #5 Add onion & garlic & cook carefully until fragrant & wilted.
Step #6 3.
Step #7 Add sweet potato, squash, & stock & bring to boil.
Step #8 Reduce heat & let simmer for 30 mins, or until vegetables are very tender.
Step #9 Remove bacon, if using, & discard.
Step #10 4.
Step #11 Puree soup & return to heat.
Step #12 Add more stock or water if soup is too thick.
Step #13 Spice up this with salt & pepper to taste.
Step #14 5.
Step #15 Serve soup in bowls.
Step #16 If desired, cut a small handful of chives into long pieces & scatter over soup to garnish.
Step #17 NOTES : Alternative garnishes could include yogurt cheese, roasted garlic cloves, a small amount of grated cheese, fresh herbs, crushed baked tortilla chips or pita chips, or croutons.
Step #18 The soup instructions include the strip of bacon, but I use the suggested alternative of 2 tsp.
Step #19 /10 ml olive oil, so have entered the recipe accordingly.
Step #20 According to Stern, the bacon gives the soup a "wonderful smokey flavour.
Step #21 " The recipe in the book also includes a wild mushroom saute, which would serve to garnish the soup.
Step #22 I've omitted this since I don't eat mushrooms.
Step #23 Sorry! Recipe entered by Ellen in Toronto, Canadaellen@qnetix.
Step #24 ca.
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