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Receta Butternut Squash Soup With Toasted Hazelnuts
by Global Cookbook

Butternut Squash Soup With Toasted Hazelnuts
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Ingredientes

  • 4 x strips bacon
  • 1 med onion diced
  • 1 x butternut squash peeled and diced
  • 4 c. chicken broth Salt to taste Freshly-grnd black pepper to taste Croutons Lowfat sour cream Toasted hazelnuts

Direcciones

  1. In a 3-qt saucepan, fry the bacon over medium heat till crispy. Remove the bacon and add in the onion, stirring often till lightly browned. Add in the diced squash and saute/fry for about 10 more min. Add in the chicken stock and bring to a boil. Lower the heat and simmer for about 30 min, till squash is very tender.
  2. Puree the soup in a food mill, blender or possibly food processor. Return the soup to the pot and bring back to a simmer adding the crumbled bacon. Put about 2 c. into each soup bowl. Garnish with the croutons, put a dollop of lowfat sour cream in the center and top which with a sprinkling of minced, toasted hazelnuts.