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Ingredients
- 3 pieces bacon
- 1 butternut squash (long neck)
- 1 medium onion
- 4 cups broth (chicken or vegetable)
- 12 teaspoon salt
Method
- Fry bacon in large skillet.
- Leave fat in pan and save bacon.
- Cut onion and cook in bacon fat.
- Cut squash in half and scoop out seeds.
- Peel squash.
- Cut squash in 1 inch chunks.
- Saute squash with onions for about 10 minutes.
- Add chicken or vegetable broth, bring to boil, then simmer for about 20 minutes.
- Add salt to taste.
- Puree soup in blender or food processor till smooth.
- Garnish with chopped bacon and sour cream.
