back

Butternut Squash Soup

butternut-squash-soup

Description



Soup season is upon us and what better way to gear up for colder days than this surprisingly sweet Butternut Squash Soup. Spiked with your favorite Kunzler products, this meal is sure to hit the spot.

Prep
35m

Cook
1h

Serves
15-20

Where to Buy Kunzler Products

Ingredients



  • 2 Large Butternut Squash,
  • 1 ½ C Kunzler Ham, diced
  • 4 strips Kunzler Original Bacon, diced
  • 1 ea. Onion, diced
  • 3 ea. Bell Peppers, diced
  • 2 ea. Granny Smith Apples, peeled, cored, diced
  • 2 qt. Chicken or Vegetable Stock
  • 16 oz. Plain Yogurt

Directions



Step 1

Preheat oven to 350 F.

Step 2

Dice the Kunzler ham and set aside.

Step 3

Cut both Butternut squash in half, scoop out seeds, and place on sheet pan.

Step 4

Bake squash until fork tender. Approximately 45 minutes.

Step 5

Allow to cool slightly and scoop flesh from the skin into a clean container.

Step 6

Place large stockpot on stove set to medium high heat.

Step 7

Add diced bacon, cook until crispy, remove from pot and place on plate.

Step 8

Add onion, peppers, and apples to the stock pot. Cook until tender, approximately 6-8 minutes.

Step 9

Deglaze the pot with ¼ of the stock, mix with spoon to make sure nothing sticking to bottom.

Step 10

Add the butternut squash, and remaining stock and bring to boil.

Step 11

Puree the soup with an immersion blender, continuing to blend until completely smooth.

Step 12

Add diced ham and plain yogurt, bring to simmer.

Step 13

Serve in bowls and enjoy.

Butternut Squash Soup

Butternut Squash Soup

https://www.kunzler.com/recipe/butternut-squash-soup/

Butternut Squash Soup

Ingredients

  • 2 Large Butternut Squash,
  • 1 ½ C Kunzler Ham, diced
  • 4 strips Kunzler Original Bacon, diced
  • 1 ea. Onion, diced
  • 3 ea. Bell Peppers, diced
  • 2 ea. Granny Smith Apples, peeled, cored, diced
  • 2 qt. Chicken or Vegetable Stock
  • 16 oz. Plain Yogurt

Directions

  1. Preheat oven to 350 F.
  2. Dice the Kunzler ham and set aside.
  3. Cut both Butternut squash in half, scoop out seeds, and place on sheet pan.
  4. Bake squash until fork tender. Approximately 45 minutes.
  5. Allow to cool slightly and scoop flesh from the skin into a clean container.
  6. Place large stockpot on stove set to medium high heat.
  7. Add diced bacon, cook until crispy, remove from pot and place on plate.
  8. Add onion, peppers, and apples to the stock pot. Cook until tender, approximately 6-8 minutes.
  9. Deglaze the pot with ¼ of the stock, mix with spoon to make sure nothing sticking to bottom.
  10. Add the butternut squash, and remaining stock and bring to boil.
  11. Puree the soup with an immersion blender, continuing to blend until completely smooth.
  12. Add diced ham and plain yogurt, bring to simmer.
  13. Serve in bowls and enjoy.