Parker’s Bacon and Squash Soup

By September 10, 2015

This savory and delicious soup can be made using any hard winter squash-- acorn, buttercup, Hubbard, turban or a combination of several kinds. This soup can be made a few days ahead, and freezes well, too. Or you can make the squash purée during squash season and freeze, and make this soup later in the Winter.

 1 large or two small Butternut Squash
 1 white onion
 4 pieces bacon
 1-2 cups chicken stock, warmed
 salt and pepper
 Fresh sage leaves, finely chopped (garnish)
 Heavy Cream (optional)
Cook the Squash
1

First, cut the "neck" sections from the bulb, and split each of those two pieces in half. Remove the seeds and pulp. Place the squash cut side down in a baking dish with a little water and cover with foil. Roast the squash in a 350 degree oven for about 30-45 minutes, or until the pieces are very soft. The "neck" portion will take longer, so if the bulb sections are done earlier those can be removed while the rest finishes cooking.

2

Meanwhile, chop the bacon into small pieces and begin to cook in your soup pot, over medium heat. Keep the heat low enough that the bacon does not get crispy. Once the fat has rendered and the bacon is still soft, turn the heat to medium-low and add the finely diced onion. Cook until the onion is very soft and begins to color.

3

Once the squash is done and cool enough to handle, remove the flesh from the roasted squash shell and add it to the bacon and onion mixture.

4

Add the stock (more or less depending on how thin you'd like your soup) and bring up to a boil. Reduce to a simmer, and cook for about 45 min - one hour.

5

After the timer goes off, pass it all through a food mill and discard solids. Or, you can blend or purée the soup and strain it. Stir in some heavy cream or more stock to thin it out, and top with minced fresh sage leaves. Serve warm.

Ingredients

 1 large or two small Butternut Squash
 1 white onion
 4 pieces bacon
 1-2 cups chicken stock, warmed
 salt and pepper
 Fresh sage leaves, finely chopped (garnish)
 Heavy Cream (optional)

Directions

Cook the Squash
1

First, cut the "neck" sections from the bulb, and split each of those two pieces in half. Remove the seeds and pulp. Place the squash cut side down in a baking dish with a little water and cover with foil. Roast the squash in a 350 degree oven for about 30-45 minutes, or until the pieces are very soft. The "neck" portion will take longer, so if the bulb sections are done earlier those can be removed while the rest finishes cooking.

2

Meanwhile, chop the bacon into small pieces and begin to cook in your soup pot, over medium heat. Keep the heat low enough that the bacon does not get crispy. Once the fat has rendered and the bacon is still soft, turn the heat to medium-low and add the finely diced onion. Cook until the onion is very soft and begins to color.

3

Once the squash is done and cool enough to handle, remove the flesh from the roasted squash shell and add it to the bacon and onion mixture.

4

Add the stock (more or less depending on how thin you'd like your soup) and bring up to a boil. Reduce to a simmer, and cook for about 45 min - one hour.

5

After the timer goes off, pass it all through a food mill and discard solids. Or, you can blend or purée the soup and strain it. Stir in some heavy cream or more stock to thin it out, and top with minced fresh sage leaves. Serve warm.

Parker’s Bacon and Squash Soup

3 Comments

  • Monica says:

    This is incredible!and so easy! I put everything in the nutribullet!

  • Erin says:

    How many servings does this make?

    • Fresh Forker says:

      Hi Erin– 4-6 servings, depending on how large your bowls are (and if you’re serving it as the main course or as a starter.) Good thing is it can be stretched really easily– simply use a larger squash to begin with, or 1 butternut and 1 acorn squash, and increase the amount of stock to 3-4 cups.

Leave a Reply