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Categories:Viewed: 18 - Published at: 5 months ago
Ingredients
- 2 lbs butternut squash, peeled and cubed (1" cubes)
- 2 tbsp oil
- Salt and Pepper to taste
- 1 medium onion, diced finely
- 4 strips low sodium bacon
- 2 tsp dried sage
- 26 oz. chicken stock
- 1 cup milk
Method
- Preheat oven to 425 degrees.
- In a mixing bowl, coat squash with oil, salt and pepper. Place on baking sheet in single layer. Roast in oven for 20-30 minutes, turning halfway through.
- In a medium saucepan, cook bacon until crisp. Remove from pan and place on paper towels to drain. Save bacon for garnish or other use.
- Drain all but 2 tbsp of bacon fat from pan. Saute onions in bacon fat over low heat until translucent, about 10-15 minutes.
- Add sage. When sage becomes fragrant (about 1-2 minutes), add squash, milk, and enough stock to cover squash.
- If you have an immersion blender, use this to form a puree, adding stock until the desired consistency is reached.
- Otherwise, transfer to a blender or food processor, working in batches. Once all is pureed, return to pan.
- Simmer over low heat for 10-15 minutes to allow flavors to blend. Do not boil, as this may cause milk to separate.