Recipe Of The Day: Butternut Squash Soup - BigOven.com

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Butternut Squash Soup - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/150301-Butternut-Squash-Soup-recipe.html" target="_blank">Butternut Squash Soup recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/150301-Butternut-Squash-Soup-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Butternut Squash Soup" src="http://www.bigoven.com/pics/031206080453.jpg" width="140" /></a>
8 servings
Squash
American<BR/>Soup   Chicken   Cilantro   Cream   Bell pepper   Butter   Carrot   Olive oil   Onion   Fall   Thanksgiving   Winter   American   Squash   Lunch  

3 1/2 lb Butternut <a href="http://www.bigoven.com/whatis.aspx?id=Squash" class="deflink">squash</a>
1 slice <a href="http://www.bigoven.com/whatis.aspx?id=bacon" class="deflink">Bacon</a> diced; optional
1 tb <a href="http://www.bigoven.com/whatis.aspx?id=Olive%20Oil" class="deflink">Olive oil</a>
1  <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">Onion</a> White; diced
1  <a href="http://www.bigoven.com/whatis.aspx?id=Carrot" class="deflink">Carrot</a> diced
6 cups <a href="http://www.bigoven.com/whatis.aspx?id=Chicken%20Stock" class="deflink">Chicken stock</a> or vegetable stock
  Salt and <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>
1/2 c Heavy <a href="http://www.bigoven.com/whatis.aspx?id=Cream" class="deflink">cream</a>
1/2  <a href="http://www.bigoven.com/whatis.aspx?id=Red%20Bell%20Pepper" class="deflink">Red bell pepper</a> diced
1/4 c Chopped <a href="http://www.bigoven.com/whatis.aspx?id=Cilantro" class="deflink">cilantro</a>; optional

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:     Formatted for Mastercook by Lynn Thomas - dcqp82a~~at;prodigy.com      Converted by MM_Buster v2.0l.<p>Rate this recipe for You are not allowed to view links. Register or Login, or create your own favorites list at You are not allowed to view links. Register or Login, with over 160,000 recipes.  Free iPhone recipe site now available; visit You are not allowed to view links. Register or Login for details.</p>