Kabocha Squash Soup
with Bacon and Sage
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! 🙂
Ingredients:
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| Sage & Garlic |
Directions:
To prepare the roast squash:
Preheat oven to 400°F.
To prepare the roast squash:
Preheat oven to 400°F.
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| Inside the Kabocha Squash |
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.
Directions to make the soup:
Cook bacon in heavy pot over medium heat, stirring until brown. Remove bacon with a slotted spoon and place on paper towels.
Cook bacon in heavy pot over medium heat, stirring until brown. Remove bacon with a slotted spoon and place on paper towels.
Add olive oil and onion to the bacon fat and cook until softened (5-7 minutes.)
Add garlic and chopped sage. Cook until fragrant, about 1 minute. Add squash and broth and simmer for 15 minutes until the flavors blend. Stir in the half and half and warm through.
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.)
Add salt and pepper to taste.
Sprinkle with cooked bacon and garnish with fresh sage leaves to serve.)
(Note: you can make this soup up to three days ahead and just heat before serving.)
Original Recipe – Epicurious
Original Recipe – Epicurious
Roast 'n Relish 