Bacon Butternut Soup


4 slices applewood smoked bacon, diced
1 butternut squash, diced and roasted
2-3 carrots, chopped
4 cloves garlic, finely chopped
2 onions, large diced
2 cups chicken stock
2 cups vegetable stock
1/2 tbsp ground ginger
2 tbsp brown sugar
1/4 cup half and half
salt and pepper to taste.
slivered scallions and sour cream for garnish

Peel and dice squash, toss in olive oil, salt and pepper.  Spread out on a roasting pan and roast in a 425 degree oven for 45 mins until edges are browned

While squash is roasting, crisp bacon in a pot.  Remove bacon bits.

Saute carrots and onions in the bacon fat.  After a few minutes, add garlic.  Season with salt, pepper and ginger

Once lightly sauteed add the stocks and brown sugar.

Bring to a low bubble, when the squash is fork tender add it to the pot.  Add the half and half.  Allow to bubble away for 10-15 minutes.

Move the soup to a food processor or blender.  Blend until smooth.

Serve immediately with a dollop of sour cream, scallions and the reserved bacon bits.  You can also return to the pot to keep warm if necessary.

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