Pairs well with fresh bread and a warm fire
Hands on: 15 min
Hands off: 2 hrs
Ingredients:
6 cups chicken stock
1 cup milk
2 whole butternut squash, peeled and chopped
2 russet potatoes, peeled and chopped
2 carrots, diced
2 stalks celery, chopped
1 onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, finely minced
2 slices raw bacon, diced
2 tbsp olive oil
1 tbsp fresh oregano
2 tsp salt
1 tsp black pepper
Cooking:
Prepare butternut squash as follows: Chop off top and bottom of squash. Cut width-wise into 3" segments and peel/trim off skin. Using paring knife or a spoon, remove innards containing seeds. Chop remaining squash into 1" cubes.
Skin and peel potatoes, also cutting into 1" pieces.
Heat 2 tbsp olive oil and diced bacon in large pot over medium burner. Add onion and garlic and saute 5 min.
Add carrots celery and ginger. Saute additional 5 min.
Add 6 cups chicken stock, butternut squash, potatoes, salt, pepper and oregano. Cover and turn burner to low. Let simmer for 1.5 hrs.
Uncover and add 1 cup milk. Using immersion blender, blend soup to desired consistency and let simmer additional half hour before serving.
Optional: Garnish with fresh parsley, chives, shredded cheese or additional bacon bits
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