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NETTY’S HEARTY SQUASH BACON AND SMOKED SWISS SOUP

Contributed By: Jeannette, UT | See all of Jeannette's recipes
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Total Time:  35 Minutes
  6 Servings
Hearty Fall Harvest Soup
RECIPE INGREDIENTS
2LB Butternut Squash
8OZ Smoked Back Bacon
1 TBSP Oil
80Z Onions, Roughly Chopped
2 Garlic Cloves, Crushed
2TSP Ground Cumin
1TBSP Ground Coriander
10 OZ Potatoes, Cut into small chunks
1 ½ PINTS-3 ¾ Cups Vegetable Stock
2 TSP flour
2TBSP  HEAVY WHIPPING CREAM
Tabasco Sauce, to taste
Salt and Freshly Ground Black Pepper
1 ½ Cups shredded  Smoked Swiss  cheese
Serve with Artesian Bread
DIRECTIONS
Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.


Scoop out and discard the seeds. Chop the squash into small chunks.


roughly chop Bacon it into small pieces.


Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes, or until beginning to soften.


Add the bacon and cook for about 3 minutes. Stir in the spices and cook on a low heat for a further minute.


Add the chopped squash potatoes and stock. Bring to the boil and simmer for 15 minutes, or until the squash and potatoes are tender


Blend the flour with 2 tbsp water and add to the soup with the heavy whipping creme. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add Tabasco sauce to taste.


Date Added: 09/12/2010
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