Mmmmmmmm... crappy phone quality photo!!
I'm pretty confident in making three things in the kitchen: bread, cake, and soup. My sister Maddy only likes two out of three, so I had to figure out how on earth to make her actualy WANT soup instead of just tollerating it. Idea: add bacon!!! Genius! I'll be accepting my Pulitzer anytime now. No? Okay, here's your stinkin' recipe then.
- 1 large butternut squash, peeled and seeds scooped
- 2 heaping tbsp brown sugar
- 3 tbsp butter or margarine melted
- 2 tsp nutmeg
- 2 tsp thyme
- 1 tbsp oil
- 1/2 cup heavy cream
- 1/4 cup creme cheese
- 1/2 cup milk
- 1 package bacon or less (or more)
- salt and pepper to taste
- dollop of sour cream for presentation
1. Take that squash and cut in half length wise. Scoop all the seeds and the guts out, peel off the rind and rinse that sucker off. This is most likely going to take the most time because it can get pretty slippery, so have paper towels ready to grip it while you peel.
2. Cut up the squash into 1 in cubes and add them into a bowl with the melted butter, brown sugar, thyme and nutmeg. Bake it on 350 degrees F for about 20 minutes or until soft. While your squash is baking, cook your bacon or bacon substitute for all y'all vegetarians. Once your bacon is cooled, cut it up or food process them into small flakes.
3. Once your squash is all done, cool it down and food process until smooth. In a medium saucepan, add your oil and put on medium high heat. Add the cream cheese once the pan gets hot, stiring constantly until melted. Slowly add your heavy cream, stiring constantly as well, then same with the milk.
4. Add your purreed squash and half your bacon, season with salt and pepper to your taste. Serve promptly with a dollop of sour cream and a generous sprikling of bacon.
Until next time babes,