This soup has four-ish ingredients:
-1 sweet onion
-2 strips of bacon
-6 cups of butternut squash, diced
-1.5 cups of Proprietary CSA Veg Scrap Stock
-(salt & pepper, olive oil)
Start by sauteeing the onion and bacon in a little bit of olive oil and making your whole house smell delicious:
Peel and dice about half of a butternut squash. (And hold on to those seeds or else I will hate on you.)
Throw the squash into the pot, add 1.5 cups of Le Stock. Simmer for 45 minutes until the squash is squishy. Then grab a potato mashing instrument or a fork, and commence mashing.
The final result is smokey and sweet, and light thanks to the lack of cream weighing it down. Oh and I waited until it was done to add salt and pepper. It had a lot of flavor going on, so it didn’t need much.
This soup was “how soon can I stuff that in my face again?” good.