- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 butternut squash, peeled, seeded, and cut into cubes
- 4 cups chicken broth
- salt and pepper to taste
- 4 pieces of bacon
- 1/3 cup cream (optional)
- Parmesan cheese to top
Melt the butter and olive oil in a large pot over medium heat. Add onion and garlic and sauté until the onion is soft ( about 4-5 mins) Add cubed squash and sauté for an additional 5 minutes. Next add in the broth, salt and pepper. Cover and simmer on medium-low for about 25 minutes, or until squash has softened.
Meanwhile, fry the bacon in a separate skillet until crispy. Drain on a paper towel.
Once the squash has softened, puree the soup with either an immersion blender, or transfer to a food processor or standing blender. When smooth return to pot and stir in cream.
Serve in bowls with shredded parmesan cheese and bacon on top.
Enjoy, and stay warm my friends!