Back in September, when the stalls in farmer’s markets were piled high with vegetables, I filled my pantry shelves with various squashes. They make wonderful soups that fill your kitchen with delicious smells. This soup makes a spectacular presentation in an old fashioned soup tureen. It is a hearty soup that is a meal in itself.
ROASTED SQUASH SOUP (makes 8 – 10 cups)
l large butternut squash (or 5 cups pre-cut squash pieces)
1 tbsp. olive oil
l large onion coarsely chopped
4 garlic cloves
1 tsp. salt
1/2 tsp. red pepper flakes
1 generous cup of canned peeled Italian tomatoes
5 slices thick-cut bacon
1 tsp. dried oregano
1 tbsp. fresh sage leaves coarsely chopped
1/4 tsp. freshly ground black pepper (or more to taste)
8 cups chicken stock (preferably home made)
handful of fresh sage leaves for garnish
1.Peel squash. Cut in half and scoop out the pulp and seeds. Cut into small pieces. Toss the squash with the olive oil and place in pan. Roast in a 375° oven until the squash starts to brown, abound 15-20 minutes.
(Roasting the squash gives your soup a richer, deeper flavour.)
2. In a large pot over medium-low heat cook the bacon until just crispy, 8 to 10 minutes. Drain on a paper towel-lined plate, then coarsely chop and set aside. Leave about 2 tbsp. bacon fat in pot.
3. Increase heat to medium and add garlic and onion. Sprinkle with a little salt and red-pepper flakes, and saute until the onions are translucent. Be careful not to brown the garlic too much. Add the sage and oregano.
4. Add the tomatoes and stir occasionally until the tomatoes break down, 3 to 5 minutes.
5. Add the broth and the roasted squash, and bring to a boil. Reduce heat and simmer, covered and stirring occasionally until squash is very tender, 15 to 25 minutes.
6. Using a hand blender process until the soup is smooth. Alternatively, working in batches, whirl soup in a blender or food processor.
7. Taste and add more herbs, salt and freshly ground black pepper to taste. Ladle soup into bowls and top with bacon and sprinkle with chopped fresh safe leaves.
Chef’s notes: This soup will keep in the refrigerate for up to four days, or freeze for up to three months.
| ROASTED SQUASH SOUP WITH FRESH SAGE AND SMOKY BACON | Print |
- l large butternut squash (or 5 cups pre-cut squash pieces)
- 1 tbsp. olive oil
- l large onion coarsely chopped
- 4 garlic cloves
- 1 tsp. salt
- ½ tsp. red pepper flakes
- 1 generous cup of canned peeled Italian tomatoes
- 5 slices thick-cut bacon
- 1 tsp. dried oregano
- 1 tbsp. fresh sage leaves coarsely chopped
- ¼ tsp. freshly ground black pepper (or more to taste)
- 8 cups chicken stock (preferably home made)
- handful of fresh sage leaves for garnish
- Peel squash. Cut in half and scoop out the pulp and seeds. Cut into small pieces. Toss the squash with the olive oil and place in pan. Roast in a 375° oven until the squash starts to brown, abound 15-20 minutes.
- In a large pot over medium-low heat cook the bacon until just crispy, 8 to 10 minutes. Drain on a paper towel-lined plate, then coarsely chop and set aside. Leave about 2 tbsp. bacon fat in pot.
- Increase heat to medium and add garlic and onion. Sprinkle with a little salt and red-pepper flakes, and saute until the onions are translucent. Be careful not to brown the garlic too much. Add the sage and oregano.
- Add the tomatoes and stir occasionally until the tomatoes break down, 3 to 5 minutes.
- Add the broth and the roasted squash, and bring to a boil. Reduce heat and simmer, covered and stirring occasionally until squash is very tender, 15 to 25 minutes.
- Using a hand blender process until the soup is smooth. Alternatively, working in batches, whirl soup in a blender or food processor.
- Taste and add more herbs, salt and freshly ground black pepper to taste. Ladle soup into bowls and top with bacon and sprinkle with chopped fresh safe leaves.
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