As fall approaches, we start to look for warming foods and soup is at the top of our list.
The soup tasting event at the the farmers' market last weekend was great fun.
Bloomingfoods East store deli manager Kai Bookwalter prepared a Smokey Bacon and Butternut Squash soup which met with rave reviews.
She is kind enough to share the recipe for this splendid fall dish. Enjoy.
Smokey Bacon and Butternut Squash Soup
7 Lb. Local Butternut Squash
1 Lb. Local Bacon
3 c. Red Onion (diced small)
1 qt. Cream
4 T. Local Roll Butter
¾ c. Local Maple Syrup
Local Fresh Rosemary to taste
dash Sea Salt
Take 2 of the butternut squash, halve and roast face down on a baking sheet at 350 degrees for about 30-45 minutes or until the skin starts to brown. Remove from the oven and let cool completely.
Cut the bacon, and remaining butternut squash into small pieces and put into a skillet with the diced onions and butter. Let these cook over medium heat until they start to brown and then add the maple syrup and continue to cook until the squash is done but firm.
Scoop out the squash and puree with cold cream and add to the soup pot with the cooked and caramelized onion mix. Finish with freshly chopped rosemary, salt and pepper. Heat to 165 degrees and serve!
The photo is used courtesy of Peacock Modern.