Regardless of whether you’re rich or poor or whether the market is up or down, everybody has got to eat. Foodie Friday is when MGL takes a break from all that money talk and focuses on the joys of food.
This is the recipe that I’ll be making this weekend for darling wife, who recent suggested that “we need to eat more squash”. Why is it that every time she says “we need to eat more _________”, it’s always a vegetable (or perhaps a legume) and never something like bacon, or sausage, or steak? It’s a conspiracy, I tells ya!
To keep both of us happy, I pulled together this recipe that combines a delicious, creamy soup with just a sprinkle of bacon. For my American readers celebrating Thanksgiving this weekend, a nice butternut squash soup is a nice and a colorful* way to kick off your turkey feast.
Ingredients:
- 1 large butternut squash, halved lengthwise and seeds removed.
- 1 large onion, finely chopped
- 3 cups chicken stock
- 1 c. heavy cream
- 1 T butter
- A few sprigs of thyme
- A few small pieces of sage
- 1 inch stick of cinnamon
- 2 slices of bacon (preferably something smoky), cooked crispy and crumbled
- 1 T sour cream
- Salt and pepper to taste
Method:
- Brush the inside of the squash with olive oil and roast cut-side down at 400F for about 45 minutes, until soft.
- When the squash is almost done, sauté onions in butter in a large pot until tender.
- Remove the roasted squash from the oven and scoop the squash out of the skin and into the pot with the onions. Add chicken stock, thyme leaves, sage, and cinnamon stick and simmer for about 30 minutes.
- Remove the cinnamon stick and put soup in a blender. Puree until it’s smooth and return it to the pot. You may need to do this in batches, unless you’ve got a big ass blender.
- Add the cream and stir well. Heat over a low heat, but don’t let the soup boil, as this will make the cream go wonky. Season with a little salt to taste and sprinkle with some freshly ground black pepper. Top with a small dollop of sour cream, sprinkle with crumbled bacon and enjoy!
* Because I’m referring to American Thanksgiving, I chose the American spelling. I’m culturally tolerant like that.
Photo by romanlily.
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{ 5 comments… read them below or add one }
I love squash but have never made soup with it… might have to try it this weekend… even if it isn’t Thanksgiving. :o)
American Thanksgiving is always the fourth Thursday in November. This year it’s the 27th.
Looks yummy. My best friend lives in Canada and often inserts (DCS) into her emails (to indicate Deliberate Canadian Spelling). Thanks for the Thanksgiving thoughts, but now you’ve got time to give us two more Foodie Friday recipes to use!
Gee, I guess my cultural tolerance doesn’t extend to actually getting the dates right! My apologies to all.
So, say someone didn’t particularly LIKE squash, but wanted to try to eat more vegetables in general… might this be a good recipe to try? Hypothetically speaking, of course.
Allison, this soup is a pretty good option for those who don’t like squash. If you add enough cream and bacon, just about ANYTHING becomes delicious!