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Ingredients2 tablespoons butter1 medium onion, chopped8 garlic cloves, chopped1 teaspoon soil cinnamon1/4 to 1/2 teaspoon floor nutmeg4 cups peeled butternut squash, reduced in 1-in. Cubes2 cups vegetable stock2 cups half-and-half creamSalt and also pepper come taste8 cook bacon strips, chopped1 parcel (5.2 ounces) Boursin Garlic & well Herbs Gournay Cheese, crumbled
DirectionsIn a big saucepan, melt butter over medium heat. Add onion and also garlic; chef until tender, 3-4 minutes. Add cinnamon and nutmeg; chef 2 minutes. Stir in squash and also vegetable stock. Lug to a boil. Reduce heat; simmer, covered, till squash is tender, 15-20 minutes. Use an immersion blender or pulse soup in batches in blender till smooth. Go back to pan; add half-and-half cream and salt and pepper come taste. Warm through, yet do no boil. Serve instantly with bacon and also crumbled cheese.
Editor’s Note: Boursin Garlic & well Herbs Gournay Cheese has a firmer texture than the spreadable cheese product.
Nutrition Facts1 cup: 388 calories, 28g fat (17g saturated fat), 92mg cholesterol, 697mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 12g protein.
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