Surprise! Another soup recipe from me! As I’ve mentioned in previous posts, I love soups! Here’s one that is a little different than the one Sarah posted but hopefully is just as good!
Butternut Squash Soup
32 ounces of chicken stock, homemade or purchased
¾ cup of chopped onions
1 piece of bacon
2 ½ pounds of butternut squash
3-5 tablespoons of whole milk
Pierce the squash all over with a fork or a sharp knife. Cook in the microwave for about 5 minutes. This is just to make it easier to peel.
Peel the squash and cut into chunks. Set aside.
In a dutch oven cook the bacon until crisp, remove, and set aside.
Cook the onions in the bacon fat until translucent. Add the squash, stirring and simmering, add the chicken stock and cook until the squash is tender.
Using an immersion blender, puree the squash until smooth.
Add the milk, to the consistency you desire.
Crumble the bacon on top and enjoy!
Comments