Categories: Soup

Ingredients

• 2 tbsp. butter
• 1 medium onion, chopped
• 8 garlic cloves, chopped
• 1 tsp ground cinnamon
• 1/4 tsp 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 pkg. Boursin Garlic & Fine Herbs Gournay Cheese, crumbled

Directions

1. In a large saucepan, melt butter over medium heat. Add the onion and garlic; cook until tender, 3-4 minutes. Add the cinnamon and nutmeg; cook 2 minutes.

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

3. Use an immersion blender to pulse the soup until smooth. Add the half-and-half and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.

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