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.

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 ...

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 ...

This hearty butternut squash soup is great anytime of the year, but we especially love it during those cold fall and win ...

Start by roasting a halved butternut squash in a 400º F oven for 35 minutes. As it cooks, sauté diced onion, carrot, and celery together with butter in a soup pot until soft and translucent.

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 ...

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.

Preheat the oven to 350°F. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape ...