Gingery Squash Soup

1. 1

   Cut the squashes in half and remove seeds.

2. 2

   Roast squashes in a 325 oven for about 45 minutes, or until soft.

3. 3

   Remove squash from the oven and let cool.

4. 4

   When cool, scoop out the insides and mash until smooth with a potato masher.

5. 5

   In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown.

6. 6

   Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.

7. 7

   Add the stock and the squash mash.

8. 8

   Mix thoroughly so that the squash is evenly distributed.

9. 9

   Bring to boil and add the ginger.

10. 10

    Reduce heat and simmer for a half hour or until it is thick and smooth.

11. 11

    Add milk, salt and pepper, and hot pepper paste.

12. 12

    Cook for about 3 minutes more.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.