Fall is the perfect time for squash soup and this recipe is delicious and will make about 5 large bowls. It is also one that allows for some healthier substitutions without compromising flavor!Ingredients: 2 butternut squash 5 slices thick cut bacon (or remove for a healthier/vegetarian version), sliced 1 onion, chopped 1 large poblano pepper, chopped 4 cloves garlic, minced 5 cups chicken stock 1 ½ cups heavy cream (remove or substitute for greek yogurt for a healthier version) 1 tablespoon nutmeg 1 teaspoon cinnamon
First, cut your squash in half (you will need a pretty sharp knife for this) and roast in the oven at 400* until fork tender, about 45 minutes. I do this the night before so I can put them in the fridge to cool to make handling easier.
Begin the soup base by frying up the bacon in your soup pot (I use my dutch oven). When bacon pieces are crispy remove them from the grease and set on paper towel to save and use as a garnish. Remove half of remaining grease. If you want a healthier soup– skip this step and substitute olive oil for bacon grease when sautéing the onions.
Remove the butternut squash flesh from the skin and add to the pot along with the chicken stock. Once everything has warmed blend with an immersion blender. If you don’t have an immersion blender simply ladel batches into a regular blender.
Add in your spices along with salt and pepper and let simmer down until it is the consistency you enjoy. Right before serving add in heavy cream to add richness. Top with your favorite toppings (we use the crispy bacon and sugar spiced walnuts), and serve.
It is the perfect soup for fall
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