The nutty sweet flavors of this soup are warming as the days turn cold!
I really love the salty and sweet flavor of this soup. The blend of the sweet front the acorn squash paired with the saltiness of the bacon happens to be my favorite. When I was younger, I would make this all throughout fall and winter. I was so excited to finally cook it for my husband and daughter.
Ingredients:
Acorn Squash
Onion
Bacon
Chicken Broth
Thyme
Rosemary
Olive Oil
Salt and pepper
How to make Acorn Squash Soup:
Preheat your oven to 375 degrees and line a baking sheet with aluminum foil.
Arrange the onions and the squash on baking sheet and drizzle olive oil over the vegetables. Sprinkle salt and pepper over the vegetables. Place the squash facedown on the baking sheet and put in the oven for about 30-45 minutes. Keep an eye on the onions to make sure that they don't burn. If they start to burn before the squash is done, remove them from the oven. Cook the vegetables until the acorn squash can be easily pierced with a fork.
Fry the bacon in a large pot until crisp. Once the bacon crisp, remove about a tablespoon of bacon and set aside. We are going to use this as garnish later. Wipe up the excess grease in the pot with a paper towel. Since I am accident prone, I used tongs to make sure that I didn't get burned
Carefully pour the chicken broth and water into the pot with the bacon. If you would like the soup to have more of a chicken flavor, you can leave out the water and add 4 cups of chicken broth. Personally, I like to dilute the broth a bit. Add thyme, rosemary and bring to a boil.
Once the squash is thoroughly cooked, scoop out the meat of the squash with a spoon and add it to the broth. A well done squash should be easily scooped out. I had trouble avoiding snacking on some the squash as I was scooping it out.
Blend the soup until smooth. I used my trusty immersion blender, but you can also use a blender. If you are using a standard blender, be careful and work in small batches. The hot soup will expand as you blend it and can bubble out and burn you (trust me, I speak from experience).
Finally, ladle the soup into bowls and top with the reserved bacon! I like to add Parmesan cheese to my soup. You can also top with a dollop of sour cream.
Acorn Squash Soup:
Makes about 6 servings.
1 medium Acron Squash cut in half
1 medium onion, quartered
6 slices of bacon, chopped
2 cups chicken broth
2 cups water
1 teaspoon Thyme
1 teaspoon rosemary
Olive Oil
Salt and Pepper to taste
1. Preheat oven to 375 degrees and line a pan with aluminum foil.
2. Drizzle olive oil over the squash and onions, seasoning it with salt and pepper to taste. Put the vegetables in the oven and cook for 30-45 minutes.
3. While the squash is roasting, fry the bacon in a large pot on medium heat. Once it is crisp, carefully remove about a tablespoon of bacon and set aside. Wipe up the excess grease in the pot with a papertowel.
4. Carefully pour the chicken broth and water into the pot with the bacon. Add thyme, rosemary and bring to a boil.
5. Once the squash is cooked thoroughly and can be easily pierced with a fork, scoop out the squash from the skin and add the squash and onion to the broth mixture.
6. Using an immersion blender or a blender, puree the soup until smooth.
7. Serve the soup with the reserved bacon. I also like to shred parmesan in mine.
Please share this recipe with your friends and family! I look for to seeing you again soon!
Rebecca
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