BUTTERNUT SQUASH SOUP RECIPE - (4.3/5)
Provided by winefoot
Number Of Ingredients 6
Steps:
- Cut the bacon into little chunks and render in a sautee pan until crispy - drain bacon drippings, leaving about 1 tablespoon in the pan. (You can also roast the squash in a 375-degree oven for 30-minutes or until caramelized). Cut squash into small to medium sized chunks and pan-sear in bacon drippings then put it into a blender w/ about 10 cups of stock. (you may have to use only 6-8oz of stock, depending on the capacity of your blender - if so, add the rest of the stock after you pour the puree into the dutch oven). Blend until you achieve a relatively smooth puree and then pour into dutch oven on medium-low heat to simmer for about 15 minutes. *Optional leeks: Sautee in the bacon drippings until tender. Season w/ salt, pepper, nutmeg and cinnamon. For the topping, I just combined 1-part sour cream with 1-part heavy cream and cut up some fresh chives..
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