Anti-Vampire Potion (Butternut Squash and Garlic Soup) Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon ground cinnamon
- salt and pepper to taste
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cups half-and-half cream
- 2 cups vegetable stock
- 8 garlic cloves chopped
- 1/4 to 1/2 teaspoon ground nutmeg
- 4 cups peeled butternut squash cut in 1-in. cubes
- 8 cooked bacon strips chopped
- 1 package (5.2 ounces) boursin garlic & fine herbs g crumbled
- Carbohydrate 22.0428398439081 g
- Cholesterol 39.767708362716 mg
- Fat 13.1545520927555 g
- Fiber 2.18107832291524 g
- Protein 3.6134229186857 g
- Saturated Fat 8.18034103921592 g
- Serving Size 1 1 serving (653g)
- Sodium 1956.777497921 mg
- Sugar 19.8617615209929 g
- Trans Fat 0.7802848838502 g
- Calories 210 calories
Directions In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes. Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes. Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese. Yield: 6 servings. Editor’s Note: Boursin Garlic & Fine Herbs Gournay Cheese has a firmer texture than the spreadable cheese product. Originally published as Anti-Vampire Potion (Butternut Squash & Garlic Soup) in Taste of Home September/October 2016, p45
