Butternut Squash Soup W/Amaretti Cookie Crumbs

Total Time
40mins
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

Ingredients Nutrition

Directions

  1. 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!).
  2. Saute diced onion in your oil and renderings until soft and slightly translucent.
  3. Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
  4. 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.
  5. Stir in salt, pepper, pumpkin pie spice and sugar.
  6. 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.
  7. 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.
  8. Once you are satisfied with your taste and consistency stir in the half and half.
  9. On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
  10. Enjoy!