When it rains on my blog, it pours. This week it will be pouring soups. As I have already mentioned in my previous post I did a section on thick fall soups for a new issue of Honest Food Magazine. And have I already said how honored and proud I am to be a part of this beautiful magazine? In any case, it’s worth of another mention!
See? My blog is catching up to a seasonal mood that everyone is already in all over my social networks! I’m not quite there. Well, I’m not there at all. And according to the last year’s weather (and that’s the only timeline I have under my belt so far), the actual fall will start closer to Halloween. Yeah… Can’t wait for that beautiful foliage… in December! (insert the emoji of me rolling my eyes here).
But, hey, my anti-fall-mood should not stop anyone from diving into a full blown fall menu with hot think soups and aromatic pies. I’ll catch up to ya’ll… sometime in November…
Рецепт на русском можно найти на странице 90 в последнем выпуске кулинарного журнала Honest Food Magazine.
- 1 butternut squash, cut in half lengthwise and seeds removed
- 1 tablespoon vegetable oil
- 4 oz bacon, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green apple, peeled, cored and chopped
- 3 cups chicken broth
- 1 teaspoon salt
- Ground black pepper, to taste
- Crumbled goat cheese, optional
- Chives, chopped, optional
- Preheat the oven to 390 degrees F.
- Rub the oil into the cut side of butternut squash and place on a baking sheet lined with foil, cut side up, and bake for about an hour, or until soft. When ready, take out of the oven and set aside.
- In a dutch oven, or in a pot with a thick bottom, cook bacon over a medium heat util crispy. Remove bacon with a slotted spoon to the plate lined with paper towel.
- Add the onion to the dutch oven with fat from bacon and cook, stirring occasionally, until soft and translucent.
- While onion is cooking, separate the flesh of roasted butternut squash from the skin and chop the flesh coarsely.
- Add garlic and apple to the onion and cook for about 3-4 minutes.
- Add butternut squash flesh, chicken broth, salt, pepper and bring to boil. Once boiling, reduce the heat to low, cover with lid and cook for 15-20 minutes, stirring occasionally.
- Remove soup from the heat and puree in the pot using an immersion blender. If using a regular blender, puree in batches.
- Garnish with crispy bacon, some crumbled goat cheese (optional) and chopped chives (optional) before serving. Serve warm.