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Delicata and Carnival Squash Soup
(thecoppertable.com)
Ingredients:
- 6 Slices Bacon, Chopped
- 1/2 Cup Onion, Chopped
- 2 tsp Salt
- 4 Cups Delicata and Carnival Squash, Roasted
- 4 Cups Chicken Stock
- 1 1/2 tsp Ground Dried Sage
- 3/4 tsp Aleppo Chili Powder
- 1/4 Cup Heavy Cream
Instructions:
- In a large stockpot on medium high heat, cook 6 slices of chopped bacon until fat is rendered and bacon is crisp, about 10 to 15 minutes. Remove the bacon and drain off all but 1 tbsp of drippings.
- Add 1/2 cup of chopped onion to the pot and cook for about 5 minutes, until translucent. Add salt and 4 cups roasted squash, and stir for about 3 minutes.
- Then, add 4 cups chicken stock, 1 1/2 tsp dried sage, and 3/4 tsp aleppo and bring to a simmer, and cook for about 10 minutes.
- Add heavy cream and puree with stick blender, or pour soup into blender in batches to puree. Serve in bowls and top with cooked chopped bacon.
Notes:
For the squash: cut one large Delicata and one large Carnival squash in half lengthwise, drizzle with 1 tbsp olive oil and a pinch of salt and pepper, and place cut side up on a rimmed baking sheet and bake for 45 minutes to one hour in a 425 degree oven. This part can be done in advance, making this an easy dish to throw together quickly.
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