A variation of squash cream soup but with BACON! Nothing can go wrong with bacon.

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Ingredients

1/4 kg squash, peeled and cut into 1"cubes
1/2 cup chicken broth
70 grams instant cream of chicken powder
1/2 cup PUREFOODS CLASSIC HONEYCURED BACON TOPPINGS, pan-fried
1 tsp finely chopped ginger
chopped parsley

Procedure

  1. Put squash in a deep saucepot. Add enough water to cover and boil until tender. Remove squash from pot then puree gradually adding chicken broth until a thick mixture is achieved. Set aside.
  2. Cook cream of chicken soup according to package directions. When almost cooked, add squash, bacon and ginger. Simmer once. Serve with sprinkled parsley on top.
Makes 4 to 5 servings. 

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