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“The base of this recipe came from The Soup Bible, but I modified it to suit my taste.”

Ingredients Nutrition


  1. Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
  2. Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
  3. Reduce heat to medium. Add the bacon and cook for 2-3 minutes. Reduce heat to low and stir in the spices. Cook for another minute.
  4. Add the chopped squash, potatoes, and stock. Turn heat back to medium-high. If using the frozen squash as well, add it at this time. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
  5. Blend the cornstarch with 2 tablespoons of water and add to the soup. Add sour cream. Bring to a boil and simmer for another 3 minutes. Add hot-pepper, salt, and pepper to taste. Sprinkle individual soups with cheese just before serving.

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