Home Cooks > Recipes > Autumn Soup

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Yield: Makes 4-5 servings
Prep Time: 15 minutes
Cook Time: 1 ½ hours

1 butternut squash
1 acorn squash
1 tablespoon + 1 tablespoon olive oil, divided
3 strips of uncooked bacon, chopped
1 onion, diced
2 cloves of garlic, diced
2 teaspoons cumin
1 teaspoon freshly ground black pepper
1  (32 oz.) carton chicken broth
Kikkoman® Sriracha Hot Chili Sauce
4 teaspoons pistachios, chopped (optional)


  1. Preheat oven to 425°F. While waiting for the oven to heat, cut the butternut squash and the acorn squash lengthwise and scoop out the seeds.
  2. Place both squash on a parchment lined baking sheet and drizzle each half with 1 tablespoon of olive oil.
  3. Bake for about 45 minutes or until the squash is tender.
  4. Remove from the oven and allow to cool.
  5. Scoop out the squash from the peel and chop roughly.
  6. In a large pot, heat 1 tablespoon of olive oil and add bacon and onions. Cook for 5 minutes or until the bacon is browned. Add the garlic and cook for another 2-3 minutes. Add the squash, cumin, and black pepper to the pot and stir.
  7. Pour broth over the veggies until covered.
  8. Allow to cook for 20 minutes and then remove fromheat.
  9. Using a blender, blend the soup until creamy.
  10. Return the blended soup to pot and keep it warm on low heat until you are ready to serve.
  11. Once placed in bowls, squeeze about ¼ teaspoon of sriracha on top of each serving and swirl into the soup. Top with pistachios if desired.


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