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
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.