This is a beautiful fall soup and very easy to make. Your guests will be so impressed!
Peel and seed the squash. Cut into 1-2” squares. Boil the onion and squash in the chicken stock until both are tender … about 10-12 minutes.
Put the boiled mixture into a blender and puree for a few minutes. Slowly add in half and half. Taste along the way to obtain the desired ‘creaminess’ you like. Add the nutmeg and salt and pepper. Top with crumbled bacon.
- 2 Butternut squash
- 4 c Chicken stock
- 1 Onion, chopped
- ¼ c Half and half
- ¼- ½ t Grated Nutmeg (fresh if available)
- Bacon crumbles
- salt and pepper to taste