Butternut Bacon Soup

  • 6 slices bacon
  • 1/2 onion, minced
  • 2 cloves garlic, crushed
  • 1/2 tsp cumin
  • 4 cups chicken stock
  • 1 1/3 lb butternut squash, peeled, seeded, diced
  • 1/2 tbsp butter
  • 1/2 cup light cream
  • salt and pepper
  1. Fry the bacon in a dutch oven until crisp.  Remove from the pot and dice.  Set aside.  Drain half the fat out of the pot.
  2. Add the onion to the pot and saute 2 minutes.  Add the garlic and saute until tender.
  3. Stir in the cumin, chicken stock, and squash.  Bring to a boil.
  4. Cover and simmer 25 minutes. 
  5. Puree the squash in a food processor and return to the pot.  Heat gently and stir in the butter, and cream.
  6. Sprinkle in the bacon bits and season with salt and pepper to taste.
  7. Serve.

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