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Ingredients:
| 1/4 | kg | squash, peeled and cut into 1-inch cubes |
| 1/2 | cup | chicken broth |
| 1 | pack (70 g) | instant cream of chicken soup |
| 4 | strips (114 g) | PUREFOOD CLASSIC HONEYCURED BACON, pan-fried and sliced or crumbled |
| 1 | thumb (5 g) | ginger, finely chopped |
| 1 | stalk (5 g) | parsley, chopped (1 tsp) |
Procedure:
1. Put squash in a deep saucepot and add enough water. Cover and boil until tender.
2. Remove squash from pot then puree with a blender or food processor.
3. Gradually add chicken broth in the blender or food processor until a thick mixture is achieved. Set aside.
4. Cook cream of chicken soup according to package directions.
5. When almost cooked, add squash mixture, bacon and ginger. Simmer once.
6. Transfer to a bowl and then garnish with parsley. Serve hot.
Note/s:
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