Puash Soup

• FOR THE SOUP:
• 1 Tablespoon Butter (salted)
• 1/2 cups Shallots, Finely Chopped
• 2 Tablespoons Tomato Paste
• 2 cups Chicken Stock
• 1/4 cups Red Wine
• 1/2 cans (15 Oz. Size) Pumpkin
• 5 cups Butternut Squash Puree
• 1/2 teaspoons Cumin
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons All Spice
• 1/2 teaspoons Sea Salt
• 1 piece (1/2 By 1/2 By 1/4-inch Size) Fresh Ginger, Peeled
• 1 container (7 Oz. Size) Fage Greek Yogurt 2%
• FOR THE GARNISH:
• 2 strips Bacon, Fried Crisp And Chopped
• Extra Virgin Olive Oil

1. For the soup:
2. Melt the butter in a large pot over medium heat. Once melted add shallots and saute them until golden in color.
3. In a small cup mix the tomato paste with a bit of chicken broth and add it to the pot. Add red wine and let the alcohol evaporate. Add pumpkin and butternut squash and the rest of the chicken broth. Stir to combine and bring mixture to a boil. Once at a boil turn heat to low and add spices including the ginger chunk and salt. Continue cooking for at least 60 minutes (I let mine simmer on low for 3.5 hours). Before serving stir in Greek yogurt and remove ginger chunk.
4. For the garnish:
5. Top soup with chopped bacon and a drizzle of extra virgin olive oil if desired.

butter, shallots, tomato paste, chicken, ubc, pumpkin, puree, cumin, ubc, all spice, salt, by, greek yogurt, bacon, extra virgin

Taken from tastykitchen.com/recipes/soups/puash-soup/ (may not work)