Roasted Squash Soup with Chanterelles & Crisp Bacon
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| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 15 minutes |
| Dietary | Gluten-free |
| Meal type | Soup |
Chanterelles and crisp bacon are the perfect garnish for this earthy fall roasted squash soup, made from the delicious meat of the Kabocha squash.
Ingredients
- 1 Medium Kabocha Squash (or other squash such as acorn or butternut-2 if using smaller varietals.)
- 6 tablespoons Butter (unsalted)
- 3 tablespoons Olive Oil (Extra Virgin)
- 2 Large Shallots (chopped)
- 5 leaves Sage (fresh)
- 3 sprigs Thyme (fresh)
- 33.83fl oz Chicken Stock (100% organic-)
- 2 tablespoons Sherry
- 1/2 cup Heavy Cream (organic)
- Salt & Pepper (to taste)
- 4 pieces bacon strips (nitrate-free/cooked crisp & crumbled)
- 6 chantrelle Mushrooms (chopped sauted)
Directions
| Step 1 | |
| Cut Kabocha Squash in half and remove all seeds and stringy inner parts. | |
| Step 2 | |
| Slice kabocha halves into smaller triangular parts and lay them on a cookie sheet covered in foil. Melt 4 Tbsp of butter and baste each piece, coating all sides except the outer skin. Salt & pepper generously. | |
| Step 3 | |
| Place squash in a 425 degree oven and bake 50-60 minutes or until outer edges slightly brown and meat is tender by inserting a fork into the center. | |
| Step 4 | |
| Remove squash from oven and allow to cool for 10 minutes. | |
| Step 5 | |
| Chop shallots into small sections and saute in 1 tbsp of butter and 1 1/2 tbsp of olive oil. Cook until brown crispy edges form and shallot is translucent. Remove from heat. | |
| Step 6 | |
| Saute sage and thyme in 1 Tbsp butter 1 1/2 Tbsp olive oil, about 3 minutes on medium heat. | |
| Step 7 | |
| Remove outer skin from all cooked squash pieces. | |
| Step 8 | |
| Place 1/3 of cooked squash into a blender, add sauted shallots and herbs, and 11 ounces of chicken stock. Puree. | |
| Step 9 | |
| Remove from blender and place in a large soup pan or stock pot. | |
| Step 10 | |
| Place another 1/3 of cooked squash in blender along with 11 oz of chicken stock and puree. Add to soup pot, then add remaining squash and chicken stock to blender, puree. Add to soup pot. | |
| Step 11 | |
| Stir in 2 Tbsp sherry and 1/2 cup heavy cream. Simmer but do not bring to a rolling boil. | |
| Step 12 | |
| Salt and pepper soup to taste. | |
| Step 13 | |
| Slice bacon into small pieces and fry until crisp but not burnt. | |
| Step 14 | |
| Saute chopped chanterelle mushrooms until tender. | |
| Step 15 | |
| Pour soup into individual bowls and garnish with chanterelles and crisp bacon, Serve warm. | |
