Winter Squash Soup

Name: Winter Squash Soup
Ingredients: 2 -3 lbs butternut squash or 2 -3 lbs acorn squash; 14 ounces apple-smoked bacon, chopped (1 full package); 1 tablespoon olive oil; 1 large onion, chopped; 2 minced garlic cloves; 2 teaspoons ground cumin; 1 tablespoon ground coriander; 2 cups potatoes, diced; 3 34 cups vegetable stock or 3 34 cups chicken stock; 12 ounces frozen winter squash (optional); 2 teaspoons cornstarch; 2 tablespoons sour cream; hot pepper sauce; salt and pepper; 1 12 cups cheese, grated (optional)

15 ingredients

20 steps

Ingredients

2 -3 lbs butternut squash or 2 -3 lbs acorn squash
14 ounces apple-smoked bacon, chopped (1 full package)
1 tablespoon olive oil
1 large onion, chopped
2 minced garlic cloves
2 teaspoons ground cumin
1 tablespoon ground coriander
2 cups potatoes, diced
3 34 cups vegetable stock or 3 34 cups chicken stock
12 ounces frozen winter squash (optional)
2 teaspoons cornstarch
2 tablespoons sour cream
hot pepper sauce
salt and pepper
1 12 cups cheese, grated (optional)

Directions

1

Peel the squash wasting as little flesh as possible.
2

Remove seeds.
3

Chop squash into large chunks.
4

Heat oil to medium-high in a large saucepan.
5

Add the onions and garlic.
6

Cook for 3 minutes or until soft.
7

Reduce heat to medium.
8

Add the bacon and cook for 2-3 minutes.
9

Reduce heat to low and stir in the spices.
10

Cook for another minute.
11

Add the chopped squash, potatoes, and stock.
12

Turn heat back to medium-high.
13

If using the frozen squash as well, add it at this time.
14

Bring to a boil.
15

Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
16

Blend the cornstarch with 2 tablespoons of water and add to the soup.
17

Add sour cream.
18

Bring to a boil and simmer for another 3 minutes.
19

Add hot-pepper, salt, and pepper to taste.
20

Sprinkle individual soups with cheese just before serving.