Butternut Squash Soup W/Amaretti Cookie Crumbs

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 slices bacon
• 1 onion, small to medium sized diced
• 1 butternut squash, 11/2-2lb cubed into 1 inch pieces
• 6 cups chicken stock (I use Kitchen Basics)
• 1/4 teaspoon salt, adjust to taste
• pepper, to taste
• 1 teaspoon pumpkin pie spice
• 1 teaspoon sugar
• 1/3 cup half-and-half

• 1 (7 ounce) package amaretti cookies, you'll need about 15

Directions

1. 1

   In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).

2. 2

   Saute diced onion in your oil and renderings until soft and slightly translucent.

3. 3

   Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.

4. 4

   Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.

5. 5

   Stir in salt, pepper, pumpkin pie spice and sugar.

6. 6

   Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.

7. 7

   Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.

8. 8

   Once you are satisfied with your taste and consistency stir in the half and half.

9. 9

   On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!

10. 10

    Enjoy!