Butternut Squash Soup

3/1/2014 7:00:00 AM


Ingredients
1 small onion, chopped
2 T butter
1/4 cup bacon bits or equivalent of crumbled bacon
2 cups frozen (thawed) or fresh pureed squash
2 cups chicken broth (or 2 cups water, 2 tsp. chicken bouillon)

Directions
  1. In saucepan, sauté onion in butter until onion is tender.
  2. Add bacon bits and stir to get some flavor out of bacon.
  3. Add broth and squash. Bring almost to a boil.
  4. Serve.
Yield: 3-4 servings

Recipe and photo by Lois Linke.

NEBRASKA FARM BUREAU
5225 South 16th Street, Lincoln, NE 68512
P.O. Box 80299, Lincoln, NE 68501-0299
Telephone
: (800) 742-4016 or (402) 421-4400
Fax
: (402) 421-4439