Recipe

Butternut Squash Soup Recipe

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Ingredients

Directions

Step #1 Cut butternut squash in half & discard seeds.
Step #2 Place squash on baking pan & add just enough water to cover bottom of pan.
Step #3 bake this at 400F degrees until squash is fork-tender, about 30 mins.
Step #4 While squash bakes, brown sliced bacon in large soup pot over med-heat/flame, about 7 mins.
Step #5 Add olive oil, onion & carrot & cook this until soft, about 10 mins.
Step #6 When carrots & onions are soft, add chicken stock.
Step #7 Bring to boil, scraping bottom of pot to deglaze.
Step #8 Turn heat off, & cover until squash is baked.
Step #9 Scoop baked squash flesh from skin, stir it into broth in pot & return soup to boil.
Step #10 Reduce heat & let simmer 10 mins.
Step #11 Spice up to taste with salt & pepper.
Step #12 Puree soup in mixer or food processor/blender or with hand mixer until creamy.
Step #13 Add cream & heat through.
Step #14 Garnish with sliced red bell peppers and sliced cilantro, if desired.
Step #15 Yields 8 servings.
Step #16 Each serving: 193 calories, 26 grams carbohydrates, 9 grams fat, 636 mg sodium, 21 mg cholesterol, 6 grams protein, 293 grams fiber.
Enjoy the Butternut Squash Soup recipe

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