Ingredients
Scale
- 1/2 Tablespoon avocado oil
- 1 1/2 cups of cubed, peeled butternut squash
- 1/2 Tablespoon olive oil
- 1/2 of a yellow onion, peeled & chopped
- Several fresh sage leaves, chopped
- 1 jalapeno (a red one, preferably, more or less to taste)
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup milk
- 1/2 cup shredded gruyere cheese
- 2 oz. Greek cream cheese
- 1 – 2 teaspoons chipotle powder
- 1 teaspoon Red Robin Seasoning
- 3 strips of bacon, cooked & crumbled
- Salt & freshly ground pepper, to taste
- For the top: Extra shredded Gruyere cheese, crumbled bacon & extra sage
Instructions
- Preheat the oven to 350 F. Toss the cubed butternut squash with the avocado oil and set on a baking sheet. Roast at 350 for 25 – 30 minutes or until the squash is nice and tender.
- While the squash is cooking, heat a medium saucepan over medium heat and swirl the olive oil around in the pan. Add the onion and cook until it’s soft and translucent. Stir in the sage, jalapeno and broth and cook for a few minutes longer until the pepper is soft.
- When the squash is nice and tender, put it in a blender with the sauteed onion mixture, cheeses, chipotle powder and seasoning. Blend until smooth.
- Return the squash mixture to the pan, stir in the bacon and warm to desired temperature. Add salt & freshly ground pepper to taste.
- Top with extra shredded gruyere, crumbled bacon and chopped fresh sage leaves.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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