Intro Eight: Culinary Chronicles, Capers & Canards

Butternut Squash Soup




Butternut Squash Soup

6 cups chicken broth/stock

One 2-pound butternut squash-quartered, seeded, peeled and cut into 2-inch pieces

5 thyme sprigs

2 garlic cloves, halved

2 medium leeks, white and pale green parts only, cut into 2-inch pieces

½ Lbs Bacon cut into small pieces

Salt and freshly ground black pepper

 

First I had to wash the butternut squash, then peel them, and then finally cut them into cubes. I then I also had to wash the off the leeks and cut them. After that I had to cut the bacon into small pieces. Then place the bacon pieces into a stock pot, when the bacon is done I took it out of the pot but, left the juice in the pot. Then after the bacon was done I added the squash, thyme, garlic, leeks and the chicken broth and I let them boil. Once it was boiling I covered the pot and let cook for 45 minutes.  When the 45 minutes was up I used a stick blender and mashed everything together and then added the bacon, pepper and salt.

Jessica L