Ingredients
2 tablespoons butter1 medium onion, chopped8 garlic cloves, chopped1 teaspoon ground cinnamon1/4 to 1/2 teaspoon ground nutmeg4 cups peeled butternut squash, cut in 1-in. cubes2 cups vegetable stock2 cups half-and-half creamSalt and pepper to taste8 cooked bacon strips, chopped1 package (5.2 ounces) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled
Preparation
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes.
Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes.
Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.
