Butternut Squash Soup W/Amaretti Cookie Crumbs

"I just love Butternut Squash! This soup is so creamy and satisfying, definitely a staple in our home for the colder months. Just warm some crusty bread and add a salad (we love it with the Pear Gorgonzola Salad #397001) and it's a meal! Enjoy"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).
  • Saute diced onion in your oil and renderings until soft and slightly translucent.
  • Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
  • Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.
  • Stir in salt, pepper, pumpkin pie spice and sugar.
  • Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
  • Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.
  • Once you are satisfied with your taste and consistency stir in the half and half.
  • On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes