-
1
In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil.
-
2
Once bacon has cooked remove from pot and discard(or eat it like I do!
-
3
).
-
4
Saute diced onion in your oil and renderings until soft and slightly translucent.
-
5
Add your cubed squash to pot and saute until flesh starts to soften- aprox.
-
6
5-8min.
-
7
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.
-
8
Stir in salt, pepper, pumpkin pie spice and sugar.
-
9
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.
-
10
Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
-
11
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.
-
12
Once you are satisfied with your taste and consistency stir in the half and half.
-
13
On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
-
14
Enjoy!
