Butternut Squash Soup
Dawn
ingredients
- 3 1/2 lbs butternut squash, about 2 squash
- 1 slice bacon, diced
- 1 tbsp olive oil
- 1 white onion, diced
- 1 carrot, diced
- 6 c chicken or vegetable broth
- Salt, pepper
- 1/2 c heavy cream
- 1/2 red bell pepper, diced, optional
- 1/4 c coarsely chopped cilantro, optional
directions
- 1
Cut butternut squash in half and discard seeds.
- 2
Place squash on baking pan and add just enough water to cover bottom of pan. Bake at 400 degrees until squash is fork-tender, about 30 minutes.
- 3
While squash bakes, brown diced bacon in large soup pot over medium heat, about 7 minutes. Add olive oil, onion and carrot and cook until soft, about 10 minutes.
- 4
When carrots and onions are soft, add chicken stock. Bring to boil, scraping bottom of pot to deglaze. Turn heat off, and cover until squash is baked.
- 5
Scoop baked squash flesh from skin, stir it into broth in pot and return soup to boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper.
- 6
Puree soup in blender or hand blender until creamy. Add cream and heat through.
- 7
Garnish if desired.
notes
193 cal per serving
Source: Dawn
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