{"id":1369,"date":"2012-01-18T02:13:45","date_gmt":"2012-01-18T02:13:45","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1369"},"modified":"2012-01-20T01:55:08","modified_gmt":"2012-01-20T01:55:08","slug":"roasted-squash-soup-with-fresh-sage-and-smoky-bacon","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1369","title":{"rendered":"ROASTED SQUASH SOUP WITH FRESH SAGE AND SMOKY BACON"},"content":{"rendered":"

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Back in September, when the stalls in\u00a0 farmer’s markets were piled high with vegetables, I filled my pantry shelves with various squashes.\u00a0 They make wonderful soups that fill your kitchen\u00a0 with delicious smells.\u00a0 This soup makes a spectacular presentation in an old fashioned soup tureen. \u00a0 It is a hearty soup that is a meal in itself.<\/p>\n

ROASTED SQUASH SOUP\u00a0 (makes 8 – 10\u00a0 cups)<\/strong><\/p>\n

<\/strong>l large butternut squash (or 5 cups pre-cut squash pieces)<\/p>\n

1 tbsp. olive oil<\/p>\n

l large onion coarsely chopped<\/p>\n

4 garlic cloves<\/p>\n

1 tsp. salt<\/p>\n

1\/2 tsp. red pepper flakes<\/p>\n

1 generous cup of canned peeled Italian tomatoes<\/p>\n

5 slices thick-cut bacon<\/p>\n

1 tsp. dried oregano<\/p>\n

1 tbsp. fresh sage leaves coarsely chopped<\/p>\n

1\/4 tsp. freshly ground black pepper (or more to taste)<\/p>\n

8 cups chicken stock (preferably home made)<\/p>\n

handful of fresh sage leaves for garnish<\/p>\n

1.Peel squash.\u00a0 Cut in half and scoop out the pulp and seeds.\u00a0 Cut into small pieces.\u00a0 Toss the squash with the olive oil and place in pan.\u00a0 Roast in a 375\u00b0 oven until the squash starts to brown, abound 15-20 minutes.<\/p>\n

\"\"<\/a>(Roasting the squash gives your soup a richer, deeper flavour.)<\/p>\n

2. In a large pot over medium-low heat\u00a0 cook the bacon until just crispy, 8 to 10 minutes.\u00a0 Drain on a paper towel-lined plate, then coarsely chop and set aside.\u00a0 Leave about 2 tbsp. bacon fat in pot.<\/p>\n

3. Increase heat to medium and add garlic and onion.\u00a0 Sprinkle with a little salt and red-pepper flakes, and saute until the onions are translucent.\u00a0 Be careful not to brown the garlic too much. Add the sage and oregano.<\/p>\n

4. Add the tomatoes and stir occasionally until the tomatoes break down, 3 to 5 minutes.<\/p>\n

5.\u00a0 Add the broth and the roasted squash, and bring to a boil.\u00a0 Reduce heat and simmer, covered and stirring occasionally until squash is very tender, 15 to 25 minutes.<\/p>\n

6.\u00a0 Using a hand blender process until the soup is smooth.\u00a0 Alternatively, working in batches, whirl soup in a blender or food processor.<\/p>\n

7. Taste and add more herbs, salt and freshly ground black pepper to taste.\u00a0 Ladle soup into bowls and top with bacon and sprinkle with chopped fresh safe leaves.<\/p>\n

Chef’s notes:\u00a0 This soup will keep in the refrigerate for up to four days, or freeze for up to three months.<\/p>\n

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ROASTED SQUASH SOUP WITH FRESH SAGE AND SMOKY BACON<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 40 mins <\/span><\/span><\/div>\n
Cook time: 40 mins <\/span><\/span><\/div>\n
Total time: 1 hour 20 mins <\/span><\/span><\/div>\n
Serves: 6-8<\/span><\/div>\n
It is a hearty soup that is a meal in itself.<\/span><\/div>\n
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Ingredients<\/div>\n