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Squash Soup

Squash puree

Chicken Stock

Cream Cheese (we use herb and garlic)

1 small onion, minced

2 cloves garlic, minced

6 strips bacon, cooked, in bits

1 -2 tsp Brass Ring Medium (also excellent with Cajun or Butter Chicken)

Squashes come in all different sizes and sometimes you have several that you want to use up, so rather than have specific amounts we thought it would be easier to do this recipe this way...

Bake and render squash into puree. Add just enough chicken stock to make the soup just thinner than you would like. Heat on medium heat. Once warm, add the cream cheese until the soup has reached the desired consistency. Add the onion, garlic, bacon bits and desired Brass Ring Seasoning flavour. Medium gives it a really, really nice warm heat. Delicious! Although the squash is more suited to Original/Medium/Spicy the cream cheese goes very well with Cajun/Cajun Extra Spicy. Also try with Steak Spice for a peppery kick. Don’t be scared, play with flavours until you find the one that makes your mouth water.

* Note * I am NOT a fan of squash but we received several very large squashes and had to do something with them, so we made soup. No fooling, this is the BEST soup I have ever tasted. I could eat it every day. The bacon is a must try!!

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