Winter Squash Soup
Few things warm you up better on a cold day than a hearty, creamy soup. Use whatever squash are available and in-season. In a pinch, this recipe can be made with canned pumpkin, but not the kind used for pie filling. Just pumpkin.
Servings: 6 servings
Equipment
- dutch oven
- blender
Ingredients
- 3 tbsp butter
- 1 butternut squash peeled, seeded, cut into chunks
- 1-2 acord squash peeled, seeded, cut into chunks
- 1 med sweet potato peeled and cut into chunks
- 1 1/2 cups onion rough chopped
- 3 garlic cloves diced
- 1 quart chicken stock, or upland game stock
- 1 cup heavy cream
- cooked bacon, crumbled
Instructions
- In a Dutch oven or other heavy pot, melt butter over medium-high heat. Add squash, sweet potato, onion, celery, carrots and garlic. Cook, stirring often, for 8 to 10 minutes or until onions are translucent. Add chicken broth, bring to a boil and simmer, uncovered, for 20 to 25 minutes or until all vegetables are tender. Allow to cool.
- Pour contents into a blender. If your blender is smaller, process in batches. Process soup until smooth. Add cream and process for 1 minute. Return to the Dutch oven, heat to serving temperature. Season to taste with salt and pepper.
- To serve, ladle soup into bowls and top with crumbled bacon.