Fall is here and what better way to celebrate than serving hot and delicious soup! Straight from our garden, 25 Acres was definitely blessed with harvesting copious amounts of Butternut Squash.
A little back story – we grew the squash solely to sell at market but it came on so late in the season, there was little opportunity to sell it. Giving it away was the next best option but that still left us with plenty of squash for our own cold storage.
Ironically enough, my husband and I are not fans of this tan shelled gourd. In an effort to make it suitable for our pallet, I knew I had to get creative with what we had in our pantry. So here you have it!
Smokey Bacon ‘N Butternut Squash Soup
- 1 Large Butternut Squash, peeled and cubed
- 3 Cups Water (or Chicken Stock)
- 2-3 Bullion Cubes (if you use Chicken Stock, omit these)
- 2-3 Tbsp Bacon Fat
- 1/2 tsp Salt
————-Cook Under Pressure For 20 Minutes————-
With an immersion blender, blend cooked squash until smooth. Then add the following:
- 1/2 Cup Sour Cream
- 1 medium to large Onion, chopped and caramelized
- 1/4 cup Crispy Bacon, crumbled or chopped
- Cayenne Pepper to taste
- Black Pepper to taste
- 1/4 tsp Ground Sage (optional)
Mix all ingredients, adding milk or stock can help thin the soup if its too thick. Serve with buttery grilled cheese or garlic toast. Yum!
Other optional add-ins: Browned spicy sausage, red pepper flake, a dash or two of Nutmeg, Marjoram and a dollop of mascarpone cheese.
The results were seriously tasty eats – not at all “squash like”. Don’t be afraid of the Bacon Fat addition, it helps add a little pizzaz to this dish. If you wish to not use Bacon Fat and you aren’t afraid of gluten, try making a golden brown roux instead. Your fat can come in the form of Olive Oil or Butter while the nuttiness of the cooked flour will add a richness to your dish that will be amazing. Just remember – a roux will thicken – you’ll have to add more liquid to thin your soup.
- 2 Tbsp Butter/Oil
- 2 Tbsp Flour
Mix in a pan on low/medium heat, stirring into a paste. Cook the roux, low and slow until the mixture takes on a tan to light brown color. Add some stock to your finished roux, then add this into your soup. Your soup will thicken but this can easily be thinned using milk or additional stock.