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Butternut squash soup

Time 1 hour 25 minutes
Yields Serves 8
Butternut squash soup
(Lori Shepler / Los Angeles Times)
1

Cut butternut squash in half and discard seeds.

2

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.

3

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.

4

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.

5

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.

6

Puree soup in blender or food processor or with hand blender until creamy. Add cream and heat through.

7

Garnish with diced red bell peppers and chopped cilantro, if desired.


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