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Categories:
butternut squash butter onions stalks celery garlic ground cumin ground coriander hot chili powder vegetable stock salt pepper bacon cilantro
Viewed: 104 - Published at: 2 years agoIngredients
- 2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight)
- 1 ounce butter
- 2 onions, sliced fine
- 2 stalks celery, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon hot chili powder
- 4 cups vegetable stock, hot
- salt, to taste
- pepper, to taste
- 2/3 cup half-and-half
- 4 slices smoked bacon
- 2 tablespoons cilantro, chopped
Method
- Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
- Transfer to crock pot, add stock and cook on low for 6-8 hours.
- Carefully transfer to a blender, or using a stick blender, puree until smooth.
- Add cream, cover and heat for another 30-60 minutes.
- In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
- Drain bacon on paper towels.
- Stir the cilantro into the soup and divide into serving bowls.
- Crumble the bacon and sprinkle over the top.
- Serve immediately.
