Harvest Butternut Squash Soup

Harvest Butternut Squash Soup
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from the kitchen of Marie Olson
  • CourseSoups
Harvest Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Marie Olson
  • CourseSoups
Ingredients
  • 6 cups fresh or frozen butternut squash, pureed
  • 3 cups chicken broth
  • 4 tsp. Allspice, I like Morton brand
  • 2 tsp. cinnamon
  • 2 tsp. pumpkin spice
  • 2 tsp. nutmeg
  • 6-8 slices of bacon - cooked to taste, chopped in small pieces
  • 2 Tblsp. bacon grease, saved
  • 1/4 cup slivered almonds, toasted
  • salt of choice
  • Honey for a drizzle to garnish
Instructions
  1. ♦ In a large saucepan, mix pureed butternut squash with chicken broth. Cook over medium heat, stirring until well blended. Add spices and simmer over low heat.
  2. ♦ In separate frying pan or indoor grill, fry bacon.
    ♦ Put aside on paper towel, saving 2 Tblsp. of the bacon grease in skillet.
    ♦ Cut or break bacon into bite size pieces.
  3. ♦ Using the bit of reserved bacon grease in your frying pan, carefully saute’ sliced almonds over medium high heat until golden brown. Drain on paper towel, sprinkling with salt as desired.
  4. ♦ Stir half the bacon and half the toasted, salted almonds in to soup. Stir to heat thru.
  5. ♦ To serve, ladle soup into bowls and garnish with the other half for the bacon and almonds.
    ♦ Drizzle with honey and enjoy!
Terri’s Notes

~ The perfect season warm-up-with a grilled sandwich for a quick supper or a beautiful start to your holiday dinner!

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