We’ve had a real spat of chilly wet days recently which meant I hadn’t waited too long to use the two butternut squashes I had picked up a few weeks ago. If I have butternut squash sitting around, you can be sure I’m planning soup. It’s sooo good.
I’m pretty sure I’ve posted the recipe before, but this one had a variation so I thought I’d share.
I mean, who doesn’t love the sound of bacon and butternut squash?
2 medium – large butternut squashes
2 large bulb onions, peeled and chopped
2 tbsp reserved bacon grease
1/3 cup cream/half n half
First let me explain what I did with the bacon. I chopped about a half inch off the bottom of what was a stack of bacon, so probably you could use one piece of bacon and chop it into half inch pieces. Or whatever.
I put my soup pot on the burner, turned the flame on and threw the bacon into the pot. I did a lot of moving it around so it would fall apart as it thawed and get the grease everywhere.
Then I put about 2 tbsp of reserved bacon grease into the pan. Yes, when we make bacon – which isn’t often – we pour the grease into a cup and keep it in the refrigerator. It keeps well and the flavor is handy.
I then added the onion and stirred that around until it was nice and browned. Finally I added the butternut squash, which I had peeled, seeded and cut into chunks. I put enough water into the pot to go halfway up my squash pile. Set to medium-high, put a lid on it and walk away for 15 minutes or so.
When the squash is fully tender turn off the heat. Pour off the liquid and try not to lose any onion or bacon pieces. You can save some liquid in case you need it, but I didn’t need any.
I put the squash, bacon and onions through my Cuisinart until it creamed. Then I poured it into a bowl and mixed in about a tablespoon of rosemary and the cream. I salted to taste.
That’s it. The flavor is perfection. The bacon doesn’t overpower the butternut squash but it still comes through. And it’s even good cold!