1. Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.
2. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces.
3. Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft.
4. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
5. Add the chopped squash, potatoes and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender.
6. Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.
7. Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1704g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 362 (58%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 40.7mg||13 %|
|Sodium 5924.4mg||204 %|
|Potassium 1288mg||34 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 52.9g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 624
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