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Wednesday, November 12, 2008

Roasted Butternut Squash Soup with Bacon

Winter squashes are one of the things I love about this season. Their flavor, color, texture is so "fall-like" and comforting. And they are delicious too! We recently used a squash variety called "Fairy Tale squash" for my mom's pumpkin noodle soup.

And just the other day, I made butternut squash soup. I have to say, this butternut squash soup is EXTRA special simply because we grew the squash ourselves. And it's EXTRA, EXTRA special because it was the ONLY butternut we got from that whole vine. Sigh...I'm not meant to grow anything besides tomatoes.

Our One and Only Butternut Squash

 Our One and Only Butternut Squash

But for the only one that we got, it was pretty huge and pretty tasty. I roasted that sucker for an hour in my oven and then scooped out the very orangey flesh into my pot for this soup. We got so much soup that we ended up eating it for 3 days!

I adapted the recipe for this soup from Epicurious (the recipe originally called for Kabocha squash--which we've also done and is just as delicious). We tweaked it a little by adding ginger which gives it more warmth which I really like.

What I like about this recipe (besides the yumminess) is that it's very easy. Most of the work is just waiting for the squash to roast in the oven and then cool enough to work with. The rest of the ingredients are easy to prep and quite fast if you have a stick/immersion blender.

Roasted Butternut Squash Soup


recipe adapted from Gourmet Magazine, October 2000 Issue


Ingredients

1 butternut squash, halved and seeded
1/4 lb bacon, cut into 1/2 inch pieces
1 Tbsp olive oil
1 large yellow onion, chopped
2 garlic cloves, minced (I used 3--can never use too much garlic)
1 inch ginger, peeled and rough chopped
3 1/2 cups chicken broth (about two cans)
3 1/2 cups water
1 Tbsp red wine vinegar
Salt and pepper to taste
A little heavy cream for stirring in at the table (optional)

Method
1. Preheat oven
to 400 F.
2. Drizzle liberally some olive oil over the squash halves and season with kosher salt.

Butternut Squash Halves

 Butternut Squash Halves


3. Place squash halves on a sheet pan (easier if you use some aluminum foil to cover the pan and then brush with oil), cut side down in the middle of the oven, and roast for an hour. Cool and then scrape flesh from skin.
4. In a 4-quart heavy pot, throw in the bacon and cook it till brown and crisp. Transfer bacon onto paper towel to drain.
5. Add onion to bacon fat in the pot, and stir until the onion has softened. If you need to, add more oil.
6. Add garlic and ginger and cook until fragrant, about 1-2 minutes.

Cooking Garlic, Ginger and Onions in Bacon Fat

 Cooking Garlic, Ginger and Onions in Bacon Fat


7. Add squash, chicken broth and water and simmer for 20 minutes to blend flavors.

Simmering Roasted Butternut Squash for Soup

 Simmering Roasted Butternut Squash for Soup


8. Using a stick/immersion blender, blend the soup till it is smooth. Add more water to thin it out if it's too thick.

Blending Roasted Butternut Squash Soup

IMG_7130


9. Stir in vinegar, salt and pepper to taste.
10. Ladle into bowls and drop in some crispy bacon and drizzle with some cream.

Roasted Butternut Squash Soup with Bacon and Cream

 Roasted Butternut Squash Soup with Bacon and Cream

Enjoy!

Cheers, Annie

Hungry for more soups? Click Below:

Barley with Fuchok and Gingko Nuts

Pork and Eggplant Soup with Tomato and Shiso

Lazy Heirloom Tomato Gazpacho

Bun Rieu Cua

25 Comments:

Lydia (The Perfect Pantry) said...

What variety of butternut squash is this? I only see the orange-skinned ones around here.

Beth said...

Yum!

MEDITERRANEAN KIWI said...

a brilliant dish - butternut squash is my favorite too

Donna said...

Both your soup and your squash were absolutely gorgeous. May I ask, what variety of butternut squash was that? I have only seen the tan skinned varieties, but yours was beautiful!!

Robert said...

Sooo, is home grown butternut squash like home grown tomatoes, just worlds better than store bought?

Annie said...

Lydia and donna--it's actually the regular butternut squash. That picture was taken before it was ripe--they are green until they start to ripen then they turn a nice orangey-yellow. If you look carefully at the cut halves, you will see that the skin is yellow.

robert--actually, it doesn't taste that much different, as far as I can tell. But it was very yummy and sweet. Maybe a little more sweet than the store bought ones? I'm not sure though.

Chef Ben said...

Aww, you sacrificed your one and only butternut squash!? Well, at least it went for a good cause. :)

noobcook said...

What a beautiful looking soup, I am drooling =D

Ning said...

Creamed squash soup is one of my kids' favorite! I actually envy you for that piece of butternut squash that you have actually grown! :)

Jenster said...

That is a beautiful looking soup and a great use of your one home-grown butternut squash!

We love butternut squash and usually eat it baked with some brown sugar and pecans. I will have to make my own soup one of these days. Right now, we love the flavor (and convenience!) of the Trader Joe's brand of butternut squash soup, but I know it doesn't hold a candle to the homemade ones.

RecipeGirl said...

Wow, interesting. I didn't know they looked like that before they turn yellowish!

Lucky you that you got a squash to grow! Our entire garden was eaten this last summer by unknown creatures. I gave up :(

vanpham said...

Looks so YUMMY! Happy harvest!

Jude said...

Pretty nice yield... All the other baby butternut squashes ended up in one.

tigerfish said...

I wish I was in that CA weather to gulp up this thick soup!

Jo said...

this looks really delicious :) Yum!

dh said...

Beautiful squash and soup. How long does it take for a butternut to grow into a mature fruit and what type of temps does it need?

Nate-n-Annie said...

@all - thanks for your comments!

@dh - it took all summer - we germinated the squash in early Spring, planted it out in late Spring, and tended it all summer. Finally harvested in late summer.

Summer was relatively mild this year. Didn't get above 90*F very many days.

Carolyn Jung said...

Can I just say as someone whose thumb is far from green, I am IMPRESSED! Wow, what a beautiful squash you guys nurtured. Kudos to your gardening skills.

Nate-n-Annie said...

@Carolyn - we just wish more of the squash had survived the Summer...

ERIKA said...

Oh man, I can't wait to make this - I have been wanting a new recipe to try! Thanks!
Erika Lee (from 'Iolani)

Timothy Gabelman said...

Annie --

Thank you for taking the time to read my article for examiner.com and leaving a comment! I'm glad to link to such a great recipe!

Melyss said...

Delicious! Thanks for sharing! I added two small chilis and a bit of red pepper to spice it up. Also added 1/4 cup brown sugar and a few pinches of nutmeg, cinnamon at the end. YUM!

Nate-n-Annie said...

@Erika - yes, try this recipe. It's
"no ka 'oi" ;-)

@Timothy - thanks for linking to us!

@Melys - I like the addition of the chillies. Good on ya!

Helen Brown said...

This looks great - I'm thinking of doing this for Xmas starter. How many does your recipe serve please?

Nate-n-Annie said...

@Helen - it serves 8.