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Autumn in a bowl. And with bacon!
Preheat oven to 425 F.
Squash prep: Cut off the both ends, then slice squash in half lengthwise. Spoon out seeds. Peel with a potato peeler. Cut into 1″ pieces. Place squash in a 9×13 casserole dish with onions and garlic. Drizzle with oil, sprinkle with salt and pepper and mix to coat.
Bake at 425 F for about 20-30 minutes, stirring at least twice, until squash and onions are very tender.
Meanwhile, warm broth in a large soup pot over low heat until squash mixture is done.
When it’s done add squash mixture to the broth, increase heat and bring to boil. Then reduce heat and simmer for 10 minutes. Then use an immersion blender to puree the soup. Once all the chunks have been pureed, blend in the cream. If you do not have an immersion blender, you can use a regular blender, but do it in small batches. Be very careful, as the hot liquid will release hot steam when the blender is first turned on. Hold the lid on with a towel to avoid a mess and potential injury. Blend in a little cream with each batch, to help cool it a bit.
With the pureed mixture back in the pot (if you used a standard blender), increase heat to medium, bring back to almost a boil just to heat through. Then you are done.
Serve hot, with crumbled bacon on top. Warm crusty French bread goes very well with this soup!
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!