Friday, June 11, 2010

Butternut Squash Soup


This is a delicious, creamy soup. It is thick enough that you could even serve it in bread bowls or a small loaf of bread.

1 large butternut squash, roasted and pureed in blender (we used 4 cups of squash puree we had in the freezer)
4-6 strips bacon
1 small onion, diced
1 tablespoon minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 cups chicken broth
Chopped chives and sour cream for serving, if desired

Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so. Add pureed squash. Puree mixture in blender, adding some broth. Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch of nutmeg. Garnish with crumbled bacon, chives, and sour cream if desired.

3 comments:

  1. Does the soup taste like butternut squash or much much better? Kendra should like this soup as she loves butternut squash!

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  2. I have some butternut squash in the freezer! Thanks for the idea of how much puree to use.

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  3. The soup definitely has a butternut squash flavor--but the ginger, apple, and onion round out the flavors perfectly. I know I've posted squash soup recipes before, and every one I've tried has it's own unique flavor.

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