Butternut Squash and Bacon Soup
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://80breakfasts.blogspot.com/
1 butternut squash (about 800 grams – 1 kilo), peeled and roughly chopped
300-350 grams slab bacon
1 white onion, peeled and roughly chopped
3 cloves garlic, peeled and smashed
A generous pinch each of dried sage and thyme
Freshly cracked black pepper
3-4 tablespoons cream
A grating of nutmeg
Sea salt, to taste
- Place the squash, the bacon slab (left whole or halved to make it fit your pot), onion, garlic, dried herbs, and black pepper in a pot. Cover with water. The water should reach about 1/2 inch above the ingredients.
- Bring the pot to a boil and then lower to a simmer. Simmer until the squash and bacon are tender.
- Remove the bacon from the pot and set the pot aside to cool slightly. Meanwhile, chop the bacon into small chunks.
- When the pot’s contents have cooled, add half the chopped bacon back to the pot and process everything with an immersion blender. Alternately, you can process this in a blender but you may have to do it in batches. Either way, process until smooth.
- Put the pot back on the heat. Add the rest of the chopped bacon slab, the cream, and the nutmeg, and stir to combine. Heat through, stirring, but do not let it boil. Taste and add salt if needed (your bacon may be salty enough).