prep time: 15 minutes
cook time 1 hour, 20 minutes
servings: 4 - 6
1/2 large yellow or white onion - chopped
2 tablespoons butter
1/3 - 1/2 pound bacon - diced
1 quart turkey, chicken or vegetables stock
5 bay leaves
1 large butternut squash - peeled, seeded and cut into chunks
chives - for garnish
1. in a large pot, heat butter over medium-high heat and add the onions and bacon. cook, stirring often, until the onions are translucent. pour in the stock ,, add the squash, bay leaves and a healthy pinch of salt. bring to a boil. turn the heat to low, cover and simmer gently for an hour, stirring occasionally.
2. uncover the pot, remove the bay leaves and puree the soup (if using a blender, be sure the soup cools before blending). return soup to the, put the bay leaves back in and simmer, uncovered, for another 15 minutes. stir frequently to keep it from sticking to the bottom.
3. add salt to taste. add sour cream to taste. garnish with chives.
note - we also added shredded chicken and it was delicious.
- hunter angler gardener cook