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Tuesday, September 27, 2011

Butternut Squash soup

3 cups of butternut squash puree
1/2 cup of onion chopped (about half a medium onion)
4 slices of bacon
2 scant cups of chicken broth or one 15 oz can of chicken broth
4 oz of cream cheese softened
A dash of cayenne pepper and a dash of garlic powder  and a dash of salt
or Creole Seasoning to taste.

First prepare your butternut squash. Preheat oven to 425 degrees F. Cut your butternut squash lengthwise into quarters. Scoop out the seeds with a spoon. Baste the butternut squash in melted butter or water and sprinkle with salt. Bake on a cookie sheet in preheated oven for 25 minutes or until the squash is tender when poked with a fork. Allow squash to cool and then scoop the flesh out with a spoon. Puree the squash in a blender. How much puree you get out of it, really depends on the size of your squash.

For the soup:
Cut up bacon and saute it until nearly crisp. Drain off most of the fat, leave about 1 tablespoon behind. Add onions and saute until tender. Add chicken broth and simmer a few minutes, add softened cream cheese to the hot liquid and allow it melt. Add butternut squash puree, and season to taste. Allow to simmer for at least 10 minutes before serving.




 








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