Tuesday, March 1, 2011
Balsamic-Laced Butternut Squash Soup
I realize that I'm posting this recipe out of season, but since I've been so negligent of this blog, I thought I ought to resume posting with something that I just love, love, love. So, for the few people who follow this blog, please file this recipe away and try it next fall.
1 butternut squash (I didn't weigh mine, but they looked average in size)
For the squash preparation: salt, pepper, olive oil
1 15oz. can petite diced tomatoes
2 to 4 sliced of bacon (preferably peppered bacon)
1 yellow onion, diced
1/2 head garlic, minced
1/4 cup balsamic vinegar
2 cups chicken stock
1/2 cup heavy cream
Preheat oven to 350 degrees. Quarter butternut squash; remove seeds; brush meat with olive oil and sprinkle with salt and pepper. Place squash skin side down in a baking pan large enough to accommodate squash; add enough water to the pan so that it is 1/8 to 1/4 of an inch high. Roast squash until fork tender, which will take approximately 1 hour and 45 minutes to 2 hours (it could even take a little longer with a larger squash). Remove tender meat from skin and puree in a food processor or bowl with an immersion blender.
In a stock pot, cook bacon and remove to a plate once crisp. The cooked bacon will be used to crumble on top of the soup. Saute onions on medium heat in grease rendered from the bacon. Once the onion is tender, add the canned tomatoes and garlic. Allow the tomatoes to cook for a few minutes before adding the balsamic vinegar. Once the tomatoes have started to break down a bit, add the pureed squash and chicken stock; stir to combine. Stir in heavy cream. Salt to taste. Serve topped with Italian cheeses, crumbled bacon, and chives.