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Butternut Squash Soup
2 ts Olive Oil; Or 1 Strip Bacon In One Piece
1 Onion; Chopped
2 Cloves Garlic; Finely Chopped
3/4 lb Sweet Potato; Peeled And Diced
2 lb Butternut Squash; Peeled And Diced About 6 Cups
6 c Chicken Stock; Or 10 Oz Can Chicken Broth Plus Water
Salt; To Taste
Pepper; To Taste
In large saucepan or Dutch oven, cook bacon on low heat until crispy. [If using olive oil rather than onion, heat oil in the Dutch oven or large saucepan.]
Add onion and garlic and cook gently until fragrant and wilted.
Add sweet potato, squash, and stock and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove bacon, if using, and discard.
Puree soup and return to heat. Add more stock or water if soup is too thick. Season with salt and pepper to taste.
Serve soup in bowls. If desired, cut a small handful of chives into long pieces and scatter over soup to garnish.
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