More Soups Recipes
Butternut Squash Bisque/Soup
Ingredients
Serves 4Ingredients:
2 lbs. butternut squash, peeled and chopped
1 or 2 apples (optional but I used Fuji)
3 or 4 strips of uncooked bacon
1 tsp fresh rosemary or sage (dried)
2-4 cups chicken broth (or vegetable)
½-1 cup cream (optional)
salt
2-4 tsp nutmeg
2-4 tsp cinnamon
Instructions
Heat oven to 400 and place squash, apple and rosemary or sage into a
roasting pan. Place bacon over the top and bake for 40-60 minutes
until soft. Cool (remove bacon and fry until crisp for topping) and
then add to a food processor (with ½ to 1 cup broth) and puree. Add to
a saucepan with the remaining broth, add cream (optional), salt, nutmeg
and cinnamon and simmer at desired consistency. Serve hot with
whatever topping you would like. I
topped mine with bacon and blue cheese and Greg loved it with honey
drizzled around the top.