Butternut Squash Soup

1. 1

   Saute squash, onions and garlic in dressing in large skillet on medium-high heat 5 min.

2. 2

   or until lightly browned.

3. 3

   Stir in broth.

4. 4

   Bring to boil.

5. 5

   Reduce heat to low; simmer 20 min.

6. 6

   or until squash is tender, stirring occasionally.

7. 7

   Process soup, in batches, in food processor until smooth.

8. 8

   Pour into stockpot; cook on low heat until heated through, stirring occasionally.

9. 9

   For each serving: Pour 1 cup (250 mL) of the hot soup into serving bowl.

10. 10

    Top with 1 Tbsp.

11. 11

    (15 mL) sour cream, about 3 Tbsp.

12. 12

    (30 g) cheese and 1 Tbsp.

13. 13

    (15 mL) onions.

14. 14

    Sprinkle with 1 crumbled bacon slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.