| 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.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”