Golden Squash Soup

By smmthill

Ingredients

• 4 1/2 to 5 lbs. banana, buttercup, butternut, Hubbard and/or turban squash
• 2 c chopped green onions
• 1 T snipped fresh thyme or 1 t dried thyme, crushed
• 1/4 c butter
• 5 c chicken stock or red. sodium chicken broth (three 14 1/2 oz cans)
• 1/4 t pepper
• 1/2 c dairy sour cream
• 3 T snipped chives
• Toasted pumpkin seeds, optional
• 4 slices bacon, crisp-cooked, drained and crumbled, optional
• Fresh herbs

Details

Servings 8

Preparation

Step 1

1. Wash and halve squash lengthwise; remove seeds. Place halves, cut sides down, in baking dish. Bake 350 deg. oven for 30 min. Turn cut sides up. bake, covered, for 20-25 min. more or till tender. Cool slightly.
2. Meanwhile, in a Dutch oven or kettle, cook green onions and thyme in butter over med-low heat 10 min. or till tender, stirring occasionally.
3. Scoop squash out of skins; discard the skins. Place about 1/4 of the squash, onion mixture and chicken stock or broth at a time in a food processor bowl or blender container. Cover and process or blend till smooth. repeat with remaining squash, onion mixture and stock in batches.
4. Return all to Dutch oven or kettle. Stir in pepper. Bring to boiling; reduce heat. Cover; simmer 20 min. (Soup may be cooled, covered, and chilled 24 hours. Reheat to serve).
5. To serve, ladle soup into warm bowls. Drizzle with sour cream and sprinkle with snipped chives. If you like top with pump seeds and or bacon.