Sunday, October 21, 2012

Butternut Squash Soup

A tasty, hearty fall soup!

  • 4 pound butternut squash, peeled and cubed
  • 2 granny smith apples, peeled and cubed
  • 12 slices bacon, cut into ½ inch peices
  • 4 cups chicken broth
  • sage (1 ½ Tablespoons fresh or 1 ½ teaspoons dried)
  • salt & pepper
In a stock pot, cook the bacon. Remove with a slotted spoon, onto a plate with a paper towel.

In the bacon grease, cook the butternut squash for about 5 minutes.

Add apple, sage, salt, and pepper. Cook for another 5 minutes.

Add the chicken stock. Bring to a boil, then reduce heat to a simmer. Simmer until squash and apple are both very tender.

Remove from heat and let cool slightly. Add the bacon back in. Use a stick blender until soup reaches desired texture.

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