BUTTERNUT SQUASH SOUP
Rich and creamy butternut squash soup with caramelized onions and salty bacon.
Ingredients
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon sage
- olive oil for sauteing
- sea or kosher salt and fresh pepper
- ½ large butternut squash cooked, mashed
- ½ large acorn squash cooked, mashed
- 1 14 ounce can evaporated milk whole milk, half & half or heavy cream
- 1 14 ounce can chicken broth
- a pinch each of nutmeg and cinnamon
- 2 large onions sliced thin
- a teaspoon of sugar
- a few slices of bacon cooked crisp and crumbled
Instructions
- In a large saucepan saute garlic, thyme and sage over low heat in two tablespoons olive oil until fragrant, seasoning well with salt and pepper.
- Add mashed squash, milk and chicken broth. Add a pinch or two of nutmeg and cinnamon. Combine well, re-season with salt and pepper and simmer for 25-30 minutes.
- While the soup is simmering saute the onions in a large skillet with enough olive oil to generously coat bottom of the pan over medium-low heat. Mix in a teaspoon of sugar and season well with salt and pepper. Cook until onions are tender and turn a golden brown.
- Serve soup garnished with a generous amount of onion and bacon.
Nutrition
Serving: 1grams
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