Butternut Squash, Bacon & Wild Rice Soup

cabinlife.com

Ripple94

2 medium butternut squash, (peeled, seeded and cut into 1 to 2 inch pieces)

¼ cup olive oil

Salt & pepper

6 cups chicken stock*

2 ½ cups medium diced onions

1 cup cooked wild rice

2 cups corn kernels

1 cup half-and-half cream

½ pound of thick cut bacon

* NOTE: Although making a homemade stock will send the flavors of your soup into the stratosphere, most people’s heavy schedules don’t afford them the time to watch and skim a simmering stock for 5 hours. In this case, canned or boxed low-sodium chicken or beef broth can be substituted and doctored to a similiar taste. Enrich the flavor by adding celery, carrots, 2 bay leaves, onions and leftover chicken bones, and then let it slowly boil for 20 minutes. Just strain the broth afterward and you’ve got a quick stock that will do in a pinch. note: NOTE: Although making a homemade stock will send the flavors of your soup into the stratosphere, most people’s heavy schedules don’t afford them the time to watch and skim a simmering stock for 5 hours. In this case, canned or boxed low-sodium chicken or beef broth can be substituted and doctored to a similiar taste. Enrich the flavor by adding celery, carrots, 2 bay leaves, onions and leftover chicken bones, and then let it slowly boil for 20 minutes. Just strain the broth afterward and you’ve got a quick stock that will do in a pinch.

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