Cut butternut squash in half and discard seeds. Place squash on baking pan and add just enough water to cover bottom of pan. Bake at 400 degrees until squash is fork-tender, about 30 minutes. While squash bakes, brown diced bacon in large soup pot over medium heat, about 7 minutes. Add olive oil, onion and carrot and cook until soft, about 10 minutes. When carrots and onions are soft, add chicken stock. Bring to boil, scraping bottom of pot to deglaze. Turn heat off, and cover until squash is baked. Scoop baked squash flesh from skin, stir it into broth in pot and return soup to boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper. Puree soup in blender or food processor or with hand blender until creamy. Add cream and heat through. Garnish with diced red bell peppers and chopped cilantro, if desired. Yields 8 servings. Each serving: 193 calories, 636 mg sodium, 21 mg cholesterol, 9 grams fat, 26 grams carbohydrates, 6 grams protein, 293 grams fiber Recipe Source: Formatted for Mastercook by Lynn Thomas - dcqp82a~~at;prodigy.com
Reviews
☆☆☆☆☆
Delicious comfort food for cold wintry nights. Serve with quick and easy breadsticks.
smithdat
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This was quite good, and I left out the cream. (Also substituted potato for carrot.) I served with bacon crumbles, crispy fried onions and shredded cheddar cheese.
NellieLiz
☆☆
There was no debt in the flavor and was too soupy. I believe it has too much chicken broth. also my squash to closer to an hour to cook than 30 minutes.
Lovetocook2223
☆☆☆☆
This was a great recipe and very simple to make. You may want to drizzle water over the squash while it's cooking.
Danralston
☆☆☆
Next time I'll experiment with seasonings, but a good basic recipe.
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