Butternut Squash Soup With Toasted Hazelnuts Recipe

• 4 x strips bacon
• 1 med onion diced
• 1 x butternut squash peeled and diced
• 4 c. chicken broth Salt to taste Freshly-grnd black pepper to taste Croutons Lowfat sour cream Toasted hazelnuts

1. In a 3-qt saucepan, fry the bacon over medium heat till crispy.
2. Remove the bacon and add in the onion, stirring often till lightly browned.
3. Add in the diced squash and saute/fry for about 10 more min.
4. Add in the chicken stock and bring to a boil.
5. Lower the heat and simmer for about 30 min, till squash is very tender.
6. Puree the soup in a food mill, blender or possibly food processor.
7. Return the soup to the pot and bring back to a simmer adding the crumbled bacon.
8. Put about 2 c. into each soup bowl.
9. Garnish with the croutons, put a dollop of lowfat sour cream in the center and top which with a sprinkling of minced, toasted hazelnuts.

bacon, onion, butternut, chicken broth salt

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-toasted-hazelnuts-96290 (may not work)