Sean's Butternut Squash Soup
| Prep Time: 20 min | Serves: 18 |
| Cooking Time: 25 min | Yield: 18 cups |
great soup for the winter, lower cal than most
Ingredients
- 5 1/2 lb Butternut Squash
- 2 tbsp Pure Canola Oil
- 4 cups Onions
- 4 cloves Garlic Clove
- 14 cups Low Sodium Organic Chicken Broth
- 4 tbsp Sugar Free Syrup
- 2 tsp For Baking
- 2 tbsp Sage, Fresh
- 3 tbsp Marsala Cooking Wine
- 1 tbsp Ground White Pepper
- 1/2 cup Heavy Cream
- 56 g Hazelnut
- 35 g Real Bacon Bits
Directions
sautee onion and garlic. Add chopped butternut squash and chicken broth and sage sprigs. Bring to a boil. Turn down heat and simmer for 13-15 min. remove sage, add syrup and marsala. use an emersion blender and puree. whisk in heavy cream. serve with bacon and toasted hazelnuts on top. salt and pepper to taste.