If you try this recipe, I definitely suggest using the sour cream, bacon and green onion because those make a huge difference to the experience of this squash soup.  Alternatively, for a vegan or vegetarian soup, add a few drops of good balsamic vinegar onto each bowl of soup instead of the bacon and toppings.  This makes for a more elegant soup.

Squash Soup Recipe

adapted from Laura Calder, French Food at Home.  6 – 8 servings

4 – 6 pounds (one large) butternut squash, cut into 1″ chunks and peeled

3 Tbsp olive oil

optional:  6 slices smoky bacon, chopped

1 medium onion, diced

1/2 tsp granulated white sugar

4 – 6 cups of chicken broth, vegetable broth, or water

1 cup cream (optional)

salt and pepper

pinch nutmeg

optional:  about 6 Tbsp sour cream

optional:  about 3 Tbsp chopped green onion or chives

optional:  good balsamic vinegar

Heat the oven to 400ºF.  Toss the squash chunks with the oil in a roasting pan, and bake for 20 minutes.  Turn heat down to 350ºF and continue baking for 30 – 40 more minutes, until squash is very soft. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with 2 spoonfuls of the bacon fat left in, gently sauté the onion with the sugar until translucent and slightly browned, about 10 – 15 minutes.  (Or saute the onion in a drizzle or two of vegetable oil.)

When the squash chunks are cooked, add them to the pot with the stock or water (one cup at a time until you reach the desired thickness) while puréeing with a hand-held blender.  The soup should not be watery.  Stir in the cream if using, heat gently, taste, and season with salt, pepper, and nutmeg to taste.  Strain the soup through a sieve.  Ladle the soup into bowls.  Put a dollop of sour cream in the middle of each bowl, sprinkle with the bacon and chives, and serve.  Alternatively, add a few drops of good balsamic vinegar to each bowl and serve.