Kabocha Squash Soup
This squash isn’t exactly known for being in tons of recipes. It isn’t known for it’s beauty, but a lot of people commonly see this squash in the fall decoration section. It’s green, and bumpy. So set it out on the front porch, then cook it up for dinner!
I have to share that one of my girlfriends, Lisa, had never had any sort of squash soup before because it reminded her of baby food. The addition of bacon here adds a depth to the flavor you can’t find just by blending squash. She’ll gladly admit she scraped the bowl clean! 🙂
|Sage & Garlic|
Place the raw squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
Cook bacon in heavy pot over medium heat, stirring until brown. Remove bacon with a slotted spoon and place on paper towels.
Purée soup using a hand blender. (if the soup is too thick, add stock, water, or half-and-half until the consistency that you desire.)
Original Recipe – Epicurious