Butternut Squash Soup With Toasted Hazelnuts Recipe

1. 1

   In a 3-qt saucepan, fry the bacon over medium heat till crispy.

2. 2

   Remove the bacon and add in the onion, stirring often till lightly browned.

3. 3

   Add in the diced squash and saute/fry for about 10 more min.

4. 4

   Add in the chicken stock and bring to a boil.

5. 5

   Lower the heat and simmer for about 30 min, till squash is very tender.

6. 6

   Puree the soup in a food mill, blender or possibly food processor.

7. 7

   Return the soup to the pot and bring back to a simmer adding the crumbled bacon.

8. 8

   Put about 2 c. into each soup bowl.

9. 9

   Garnish with the croutons, put a dollop of lowfat sour cream in the center and top which with a sprinkling of minced, toasted hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.