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.
Butternut Squash Soup
- 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