Butternut Squash Soup

Directions

1. 1
   Saute squash, onions and garlic in dressing in large skillet on medium-high heat 5 min.
2. 2
   or until lightly browned.
3. 3
   Stir in broth.
4. 4
   Bring to boil.
5. 5
   Reduce heat to low; simmer 20 min.
6. 6
   or until squash is tender, stirring occasionally.
7. 7
   Process soup, in batches, in food processor until smooth.
8. 8
   Pour into stockpot; cook on low heat until heated through, stirring occasionally.
9. 9
   For each serving: Pour 1 cup (250 mL) of the hot soup into serving bowl.
10. 10
    Top with 1 Tbsp.
11. 11
    (15 mL) sour cream, about 3 Tbsp.
12. 12
    (30 g) cheese and 1 Tbsp.
13. 13
    (15 mL) onions.
14. 14
    Sprinkle with 1 crumbled bacon slice.