This morning I woke up and it felt like autumn. It was a bright crisp autumn morning- the best kind of autumn morning. So with the change in weather comes a change in my cooking and today was the first day I made butternut squash soup since the winter. Creamy butternut squash soup topped with crisp salty bacon is the perfect autumn dish. Paired with a crusty roll, crisp salad and a glass of red wine, this soup is both a crowd pleaser with company and a great weeknight dinner.
Bacon and Butternut Squash Soup
- 1 large or 2 small butternut squash
- Cayenne pepper
- 2 tablespoons olive oil
- 8 slices of bacon
- 1 white onion, chopped
- 1 cup carrots, chopped
- 3 cloves of garlic, mined
- 2 granny smith apples, chopped
- 1 tablespoon of fresh ginger, grated
- 1 litre of vegetable or chicken stock
- 1 teaspoon of cinnamon
- 1 tablespoon of lemon juice
- Preheat oven to 350 degrees
- Peel and chop butternut squash into bite size pieces. Toss with oil, salt, pepper and cayenne pepper and bake for 30 minutes
- Meanwhile cook bacon in a large pot until it is crispy. Let the bacon cool and then crumble it.
- Drain half the bacon fat and add the onions, carrots and garlic in the bacon fat for 2 to 3 minutes.
- Add the apples and fresh ginger and continue to cook for 2 to 3 more minutes.
- Add the vegetable or chicken stock, bring the soup to a boil and simmer for 1o to 15 minutes.
- Remove soup from heat and blend till smooth in the pot (with a handmixer)
- stir in cinnamon, lemon juice and salt to taste.
- Use milk to adjust soup consistency. My brother who is a chef says your soup should lightly coat a spoon when it is dipped.
- Garnish soup with bacon and serve.
I love this recipe because it uses lots of fresh ingredients from my garden including onions, carrots and garlic. If you don’t have carrots try adding potatoes, fennel or whatever else your might have on hand. This recipe makes a big pot… enough to serve a group of 5 to 6. I usually make a pot for dinner and take soup for lunch for a few days after.