Butternut squash, bacon & wild rice soup

By brenie_shydee

Ingredients

• 2 med. butternet squash (peeled, seeded, but into 1-2" pcs)
• 1/4 c olive oil
• salt & pepper
• 6 *6c chicken stock
• 2 1/2 c med. diced onions
• 1 c cooked wild rice
• 2 /c cooked corn kernels
• 1 c half & half
• 1/2 lb thick cut bacon

Details

Servings 6

Preparation

Step 1

*if using canned broth - add celery, carrots, 2 bay leafs, onions and boil for 20 min. and strain out vegetables. Ready to use

Preheat oven 400

Season squash w/salt and pepper. Roast 45 min - 1 hr. until soft.

Cool, blend in processor w/2c chicken stock.

Large saucepan - med. high, add bacon fry until crispy. Remove and discard grease except 1 tbls in pan.

Sautee onions on med. low in grease until translucent.

Add corn and sautee 4-5 min.

Add remaining stock and squash puree. Bring to boil.

Reduce heat to med. low, cover and simmer 10-20 min.

Stir in cooked rice and crumbled bacon and cook 10-15 min.

Remove from heat, stir in half and half, add salt and pepper. Serve w/crumbled bacon bits.