Squash Cup Soup
6 small round squash 6
salt and pepper
1 tbsp Lactantia Butter 15 ml
1 large onion, chopped 1
4 cups peeled and cubed squash 1 L
1 potato, peeled and cubed 1
4 slices bacon, chopped 4 slices
3 cups vegetable stock 750 ml
½ tsp dried thyme leaves 2.5 ml
½ cup Beatrice Light Cream 125 ml
Active Time: 30 minutes
Baking Time: 45-60 minutes
1. Preheat oven to 350°F. Cut 1
inch (2.5 cm) off of stem end of each squash to expose
seeds. Scoop out seeds. Sprinkle with salt and pepper.
Place open side down of lightly greased baking sheet.
Bake for 45-60 minutes until flesh is soft but not mushy. 2. In a large pot over medium-high heat melt butter.
Add onions and cook until tender. Add squash, potato
and bacon and stir well. Cook for 5 minutes until bacon
has started to cook.
3. Add stock and thyme and bring to a boil. Lower heat
to medium, cover and simmer for 15 minutes until vegetables
4. Mash cooked mixture with the back or a large spoon
or with a potato masher to achieve a slightly chunky
consistency. Release of starch from potatoes will also
help to thicken the soup.
5. Add cream and stir until heated through.
6. Ladle into cooked squash cups.