This autumnal soup, the chef’s third Slow Food Fast recipe, is both celebratory and soothing. Butternut squash is the star, and it cooks down with just enough stock to soften without losing flavor.

When squash is tender, add 1 tablespoon oil to a large stockpot and sauté onions, garlic, and sage over medium heat for 3 to 5 minutes. Add roasted squash and broth to a stockpot and heat to a boil.

SPRINGFIELD, Mo. (KY3) - Here’s a warm soup ahead of those cool fall days. In a large pan over medium heat cook the bacon until it begins to become crispy around the edges. Remove bacon from pan ...

Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the ...

1 large butternut squash, approximately three to three and a half cups diced. 32 ounces chicken broth. 1 large onion diced, approximately 1 cup. 1 teaspoon garlic, minced. 4 tablespoons salted butter.

While the squash is baking, in a large saucepan or a Dutch oven, heat 2 tablespoons of the butter over medium heat, add the bacon, reduce the heat to medium-low and cook the bacon, stirring ...

A better balance of squash puree to cream would make it perfect. Because it’s so buttery, this soup is best served in small portions. 290 calories, 19 g fat, 13 g sugar, 410 mg sodium.