Creamy butterkin squash soup recipe with cream, leek, onion, bacon and green onions. Butterkin squash is a hybrid of butternut and pumpkin.
Prep Time: 15 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 50 minutesminutes
Servings: 10
Ingredients
3tbspbutter
2onions, diced
2leeks, sliced and well rinsed
6cupsbutterkin squash, cubed
6cupschicken broth
1tspsalt
1/4tspcinnamon
1/4tspcayenne pepper
1/2tspground coriander
2cupscream
4bacon slices, cooked and crumbled
3green onions, thinly sliced
Instructions
Melt butter in a large pot over medium high heat.
Add the onions and leeks and sauté until tender, about 5 minutes.
Add cubed butterkin squash, chicken broth and spices. Bring to a boil and lower heat so that it is a low boil. Simmer until the butterkin squash is soft, about 20 minutes.
Add cream and puree with an immersion blender until smooth and creamy.
Ladle soup into a bowl and top with crumbled bacon and sliced green onions.