Categories: Soup
Ingredients
- 2 tbsp. butter
- 1 medium onion, chopped
- 8 garlic cloves, chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups peeled butternut squash, cut in 1-in. cubes
- 2 cups vegetable stock
- 2 cups half-and-half cream
- Salt and pepper to taste
- 8 cooked bacon strips, chopped
- 1 pkg. Boursin Garlic & Fine Herbs Gournay Cheese, crumbled
Directions
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In a large saucepan, melt butter over medium heat. Add the onion and garlic; cook until tender, 3-4 minutes. Add the cinnamon and nutmeg; cook 2 minutes.
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Stir in the squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until the squash is tender, 15-20 minutes.
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Use an immersion blender to pulse the soup until smooth. Add the half-and-half and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.