| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | La times, Latimes1 | 8 | servings | |
INGREDIENTS
| 3 1/2 | lb | Butternut squash |
| 1 | sl | Diced bacon; optional |
| 1 | tb | Olive oil |
| 1 | White onion; diced | |
| 1 | Carrot; diced | |
| 6 | c | Chicken or vegetable stock |
| Salt and pepper | ||
| 1/2 | c | Heavy cream |
| 1/2 | Diced red bell pepper; optional | |
| 1/4 | c | Chopped cilantro; optional |
INSTRUCTIONS
Cut butternut squash in half and discard seeds. Place squash on baking pan and add just enough water to cover bottom of pan. Bake at 400 degrees until squash is fork-tender, about 30 minutes. While squash bakes, brown diced bacon in large soup pot over medium heat, about 7 minutes. Add olive oil, onion and carrot and cook until soft, about 10 minutes. When carrots and onions are soft, add chicken stock. Bring to boil, scraping bottom of pot to deglaze. Turn heat off, and cover until squash is baked. Scoop baked squash flesh from skin, stir it into broth in pot and return soup to boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper. Puree soup in blender or food processor or with hand blender until creamy. Add cream and heat through. Garnish with diced red bell peppers and chopped cilantro, if desired. Yields 8 servings. Each serving: 193 calories, 636 mg sodium, 21 mg cholesterol, 9 grams fat, 26 grams carbohydrates, 6 grams protein, 293 grams fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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