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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The base of this recipe came from The Soup Bible, but I modified it to suit my taste. Ingredients:
2 -3 lbs butternut squash or 2 -3 lbs acorn squash |
14 ounces apple-smoked bacon, chopped (1 full package) |
1 tablespoon olive oil |
1 large onion, chopped |
2 minced garlic cloves |
2 teaspoons ground cumin |
1 tablespoon ground coriander |
2 cups potatoes, diced |
3 3/4 cups vegetable stock or 3 3/4 cups chicken stock |
12 ounces frozen winter squash (optional) |
2 teaspoons cornstarch |
2 tablespoons sour cream |
hot pepper sauce |
salt and pepper |
1 1/2 cups cheese, grated (optional) |
Directions:
1. Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
2. Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
3. Reduce heat to medium. Add the bacon and cook for 2-3 minutes. Reduce heat to low and stir in the spices. Cook for another minute.
4. Add the chopped squash, potatoes, and stock. Turn heat back to medium-high. If using the frozen squash as well, add it at this time. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
5. Blend the cornstarch with 2 tablespoons of water and add to the soup. Add sour cream. Bring to a boil and simmer for another 3 minutes. Add hot-pepper, salt, and pepper to taste. Sprinkle individual soups with cheese just before serving.
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