butternut squash soup.
November 25, 2013 § Leave a comment
I have made this butternut squash soup recipe so many times and could still eat it practically every other day. It just has the best flavor and is so sweet and satisfying, especially in the fall. I think the sherry is the secret ingredient. P.S. This soup is totally worth the effort to peel and seed and chop up a large squash. P.P.S. This soup will make your house smell very, very yummy.
Recipe adapted from The Italian Dish
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
- 1/4 cup cooking sherry
- 4 cups fat-free low-sodium chicken broth
- dash of cayenne pepper
- 4 slices of bacon, chopped and cooked till crisp
- 1/3 cup heavy cream
- salt and pepper
What to do:
Heat a large non-stick soup pot over medium heat. Add your butter and olive oil and heat until butter is melted. Then add your chopped onions, cooking until soft–about 5 minutes. Add your garlic and saute for one minute. Now add your chopped squash cubes. Saute for 5 minutes, then pour in your broth and sherry. Add a dash of cayenne pepper. Bring pot to a boil then cover and simmer on low for 25 minutes.
While your soup is simmering, you can cook your bacon. Drain the bacon on a paper towel to remove excess grease.
I can’t resist a photo of simmering bacon bits. Can you?
Puree the soup by transferring it into a blender or using an immersion blender in the pot. Stir in the cream after pureeing, and season soup with a dash of sea salt and black pepper.
Soup can be served with or without the bacon bits. I vote WITH!