Ah, fall is upon us once again, and when I think about fall, I think about soup. I LOVE soup. I would make it every night except husband says that soup is not a meal. Who knew?
Anyways, in honor of fall I wanted to share this yummy soup that I always like making when the winter squashes start showing up all around.
First thing you wanna do is peel, and chop your squash into chunks, which is really honestly quite tough. The butternut squash are a little easier to cut up. Make sure you wash your hands well after peeling and chopping because they will be covered with strange sticky slime that you definately don’t want on you. Don’t forget to save the seeds for roasting later.
Next, chop up a big onion, and half a pound of bacon, drop it in a pot turned onto medium heat. You may need some extra oil, if your bacon isn’t too fatty. Let it sizzle away for a good five minutes or so.
Next, add in your chopped squash. You are looking for about five or six cups of squash. Don’t get yourself worked up about measuring the squash. Get a medium-sized squash and just chop it all up. Then add in two cups of chicken or veggie stock. (Yeah, you see that block of ice, that’s frozen homemade stock). You can used store-bought, but homemade is really super-easy to make.
Oh, then throw in a cup or so of chopped carrots. (Love the photo; mess included)
Then add a cup of water to the pot, put on the lid,lower the heat, and walk away for about 25 minutes. Then you will end up with something like this! Really, you just want to make sure the carrots are tender before moving to the next step.
Now to the fun part. Mash, mash, mash with that good old potato masher. You can probably use one of those immersion blenders, but I don’t have one, so I mash.
Then, pour in a cup of milk, and add salt, pepper, and nutmeg to taste, and voila!
Yes, my photography is wonderful! There should probably be a picture of the bowl of soup all served and pretty, but there just isn’t. But anyways, if this at all sounds yummy to you the so-called recipe is below.
Winter Squash Soup
1 medium winter squash (butternut, acorn, pumpkin etc.)
1 large onion
½ lb. bacon
1 cup diced carrots
2 cups chicken or vegetable stock
1 cup water
1 cup milk
- Cut and peel the squash
- Dice onion and bacon, and place in pot on medium heat. Simmer for 5-10 minutes.
- Add in squash, carrots, stock and water. Cover
- Set heat to low, and cover for 25 minutes.
- Mash it all up.
- Add in one cup milk, salt, pepper and nutmeg.
- Bring to a boil and then remove from heat.
- Stir and serve.