Total Time
55mins
Prep 30 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

  1. Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
  2. Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
  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. 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. 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.