Winter Squash Soup with Bacon

In the garden this year, we grew some winter squash that we got from the neighbor this spring. It was labeled as "summer squash," but after researching, it was an Amber Cup Squash that is very similar to acorn squash. I cooked some for dinner last night but for whatever reason, it came out extremely dry so today I decided to make soup from it. "Pumpkin soup" is one of my daughters favorite meals so I knew that it would be a hit.

I used a combination of this recipe, The Joy of Cooking's "Pumpkin Soup" recipe and a few other ideas I picked up while I was researching it last night. I threw in a rutabaga just because we have an abundance of them in the garden. I think they're like a less mushy potato. This soup turned out perfect in my opinion. We finished the entire pot.

If you're looking for how to cook squash, do not come here. Ask a seasoned professional and then attempt this recipe because I'm pretty sure I cooked our squash wrong in the first place. Make sure it's pretty mushy when you're done with it.

Winter Squash Soup with Bacon
Makes 6, 2 cup portions

*An emulsion blender will work best for pureeing the soup. However, the soup can be processed in batches with a large food processor.

Ingredients

3-4 tbsp evoo (extra virgin olive oil)
2 cups finely chopped carrots
1 small onion finely chopped
4 large celery stalks copped
4 cloves garlic mined (I use the pre minced store bought stuff so I put in two heaping spoon fulls)
1 medium rutabaga peeled and finely chopped(optional)
3 tbsp freshly grated ginger
large pinch of salt
(vegetables should be about 4-5 cups total)

3-4 cups low sodium chicken or vegetable stalk
5-6 cups well oven roasted winter squash (scraped from skin and cubed)
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
8 oz cream cheese cut into small cubes (optional)

1 lb cooked bacon crumbled
1 cup mushrooms diced
1 red pepper diced
3/4 cup green onions chopped
Sour cream or plain greek yogurt

In a large sauce pan, heat evoo on medium - medium high. Add carrots, onion, celery, garlic, rutabaga, ginger and salt. Sautee for 10 minutes until translucent.  Add enough chicken stalk to just cover vegetables. About 3 cups. Bring to a boil and simmer on low for 30 minutes.

Add squash, brown sugar, cinnamon and nutmeg to the pot. Cook for 10-15 minutes stirring regularly until the squash begins to mix in. Add cream cheese and begin to blend with emulsion blender. Slowly add extra chicken stalk to thin out soup as you blend. Add until desired thickness is reached. We like ours thick. Continue blending until smooth. About 15-20 minutes. Leave pot on burner at low to keep warm. Do NOT boil.

Heat 1 tbsp evoo in pan and sautee mushrooms and red pepper until soft. 5-10 minutes.

Serve soup with bacon crumbles, sauteed mushrooms and peppers, green onions and a dollop of sour cream.

Hope you enjoy!