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    You are in: Home / Recipes / Winter Squash Soup Recipe
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    Winter Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Siava's Note:

    The base of this recipe came from The Soup Bible, but I modified it to suit my taste.

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    Units: US | Metric


    1. 1
      Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
    2. 2
      Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
    3. 3
      Reduce heat to medium. Add the bacon and cook for 2-3 minutes. Reduce heat to low and stir in the spices. Cook for another minute.
    4. 4
      Add the chopped squash, potatoes, and stock. Turn heat back to medium-high. If using the frozen squash as well, add it at this time. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
    5. 5
      Blend the cornstarch with 2 tablespoons of water and add to the soup. Add sour cream. Bring to a boil and simmer for another 3 minutes. Add hot-pepper, salt, and pepper to taste. Sprinkle individual soups with cheese just before serving.

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    Nutritional Facts for Winter Squash Soup

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.8
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 1.3 g
    Cholesterol 2.6 mg
    Sodium 20.5 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 7.4 g
    Sugars 7.2 g
    Protein 4.7 g

    The following items or measurements are not included:

    apple-smoked bacon

    vegetable stock

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