Confessions of a Sugar-Free Foodie

What’s for dinner?

October 24, 2010 at 9:10 pm Leave a comment

Yesterday afternoon I cooked up a batch of Butternut Squash Soup.  Today we picked up sliced turkey and a plethora of flavored cheeses to make sandwiches for pairing with the soup. The Butternut Squash Soup is a favorite of mine.  It’s rich creaminess isn’t made with heavy cream like thick soups. It’s thickness comes from the squash itself.  Relatively low fat but rich with the taste of sweet onions, smoked bacon, cinnamon, and nutmeg. Topped with a dollop of heavy cream makes it a great treat on a cool fall night.

Roasted Butternut Squash Soup with Smoky Bacon

Posted by Chef at The Food Channel® – Edited by Natalie Collier
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4

Ingredients
1 large peeled butternut squash, cut into large chunks
1 1/2 tablespoons olive oil
1 lb. chopped raw bacon
1/2 cup chopped onion (chopped to the size of a stick of trident gum)
3 cups chicken broth
1 tbsp. kosher salt
1/2 tbsp. black pepper
8 tbsp. heavy cream for garnish

Preparation
1  Peel and chop squash into small cubes. Boil in large soup pot with chicken broth. When tender, puree using food processor in small batches. Return to large pot.

2  Cook bacon until crisp; remove bacon with slotted spoon and reserve small amount for the soup garnish. Add onions to the pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.

3  Add onion and bacon to large soup pot with squash puree. Heat under low heat.  Season with salt and pepper, cinnamon and nutmeg to taste.

4  Serve soup in large bowls garnished with crisp crumbled bacon and a small dollop of heavy cream.

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