Prep 30 mins
Cook 25 mins
The base of this recipe came from The Soup Bible, but I modified it to suit my taste.
- 2 -3 lbs butternut squash or 2 -3 lbs acorn squash
- 14 ounces apple-smoked bacon, chopped (1 full package)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 minced garlic cloves
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 2 cups potatoes, diced
- 3 3⁄4 cups vegetable stock or 3 3⁄4 cups chicken stock
- 12 ounces frozen winter squash (optional)
- 2 teaspoons cornstarch
- 2 tablespoons sour cream
- hot pepper sauce
- salt and pepper
- 1 1⁄2 cups cheese, grated (optional)
- Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
- Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
- Reduce heat to medium. Add the bacon and cook for 2-3 minutes. Reduce heat to low and stir in the spices. Cook for another minute.
- Add the chopped squash, potatoes, and stock. Turn heat back to medium-high. If using the frozen squash as well, add it at this time. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
- Blend the cornstarch with 2 tablespoons of water and add to the soup. Add sour cream. Bring to a boil and simmer for another 3 minutes. Add hot-pepper, salt, and pepper to taste. Sprinkle individual soups with cheese just before serving.