Feb 6, 2007
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
- 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.
- Add the onion to the pot and saute 2 minutes. Add the garlic and saute until tender.
- Stir in the cumin, chicken stock, and squash. Bring to a boil.
- Cover and simmer 25 minutes.
- Puree the squash in a food processor and return to the pot. Heat gently and stir in the butter, and cream.
- Sprinkle in the bacon bits and season with salt and pepper to taste.
- Serve.
Delicious. We ate it with bread.