Spicy Sweet Potato Squash Soup

Name: Spicy Sweet Potato Squash Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 6 slices bacon (cooked, crumbled); 1/2 cup Prairie Farms butter; 3 carrots (chopped); 1 sweet potato (peeled and chopped); 1 small butternut squash (peeled and chopped); 1 yellow onion (diced); 1 to 2 fresh red chilis (diced); 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 6 cups chicken broth or water; 1 Prairie Farms sour cream pouch

Cuisine: American

Course: Appetizers, Main Dishes, Soups

No ratings yet

Prep Time 20

Total Time 1 10

Servings

Ingredients:

6 slices bacon cooked, crumbled
1/2 cup Prairie Farms butter
3 carrots chopped
1 sweet potato peeled and chopped
1 small butternut squash peeled and chopped
1 yellow onion diced
1 to 2 fresh red chilis diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
6 cups chicken broth or water
1 Prairie Farms sour cream pouch

Directions:

Melt butter over medium heat in large soup pot.
Add carrots, squash, sweet potato and onion to the butter and cook stirring occasionally, about 10 minutes.
Add chilis, cumin, a pinch of salt and pepper stirring to blend. Continue cooking for 10 minutes.
Add chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat.
Using a hand mixer, purée vegetables until smooth, thinning with a little chicken stock or water if desired. Taste and adjust seasoning as needed. Cover pot and simmer on low until ready to serve.
Pour into bowls when ready to serve. Garnish each with a generous swirl of sour cream and bacon crumbles. Enjoy immediately. Refrigerate any leftovers.