Prep 15 mins
Cook 25 mins
I just love Butternut Squash! This soup is so creamy and satisfying, definitely a staple in our home for the colder months. Just warm some crusty bread and add a salad (we love it with the Pear Gorgonzola Salad #397001) and it's a meal! Enjoy
- 1 tablespoon extra virgin olive oil
- 3 slices bacon
- 1 onion, small to medium sized diced
- 1 butternut squash, 11/2-2lb cubed into 1 inch pieces
- 6 cups chicken stock (I use Kitchen Basics)
- 1⁄4 teaspoon salt, adjust to taste
- pepper, to taste
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sugar
- 1⁄3 cup half-and-half
- 1 (7 ounce) package amaretti cookies, you'll need about 15
- In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).
- Saute diced onion in your oil and renderings until soft and slightly translucent.
- Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
- Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.
- Stir in salt, pepper, pumpkin pie spice and sugar.
- Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
- Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.
- Once you are satisfied with your taste and consistency stir in the half and half.
- On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!