Butternut Squash & Garlic Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 8 garlic cloves, chopped
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground nutmeg
• 4 cups peeled butternut squash, cut in 1-in. cubes
• 2 cups vegetable stock
• 2 cups half-and-half cream
• Salt and pepper to taste
• 8 cooked bacon strips, chopped
• 1 package (5.2 ounces) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled

Directions

1. 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.
2. Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes.
3. 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.

Editor’s Note: Boursin Garlic & Fine Herbs Gournay Cheese has a firmer texture than the spreadable cheese product.

Link to recipe