Transport yourself to a realm of creamy indulgence with this sumptuous squash and bacon cream soup. The tantalizing blend of roasted squash, smoky bacon, and velvety parmesan transforms a simple soup into an unforgettable gourmet experience.
The creaminess of this squash and bacon soup it's what has kept me hooked on it since I learned how to do it in college.
When I was a little kid, my mom used to make this soup with a smoked ham bone.
She will let that boil and then take the bone out a cut up the ham into small cubes.
She will also make fresh croutons for garnish. Wonderful childhood memories. Since I can remember, soups have been my go-to comfort food.
Quick Facts:
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: Makes enough for 4-6 servings
- Difficulty: Intermediate
- Dietary notes: Gluten-free
Ingredients:
- Main Components:
- 3 ½ lbs. acorn squash, seeded, peeled, and cut into ¼-inch pieces
- 1 lb. potatoes, diced
- ½ cup finely chopped onion
- Flavor Enhancers:
- ½ cup smoked bacon, cooked until golden and drained (retain 1 spoonful of bacon fat)
- 2 tablespoon unsalted butter
- 2 teaspoon ground paprika
- Liquids:
- 6 cups water
- 1 ½ cups milk
- Final Touches:
- 1 cup coarsely chopped bacon
- Cilantro, for garnish
Ingredients
- ½ cup of finely chopped onion
- 2 tablespoon of unsalted butter
- 2 teaspoons of ground paprika
- 3 ½ lb. acorn squash seeded, peeled and cut into ¼ inch pieces
- 6 cups water – 1 ½ liters
- 1 ½ cups of milk
- 1 lb. of potatoes
- 1 cup coarsely grated parmesan
- ½ cup smoked bacon cooked until golden and drained Very important keep one spoon full of the fat rendered by the bacon.
- Cilantro and bacon for garnish
Instructions
- Melt the butter in a large soup pot and add the melted bacon fat then add diced onion. Cook the onion until they are soft. Add your ground paprika and stir. Add the squash and diced potatoes to a pot with water and simmer until tender.
- Blend this mixture together with ½ a cup of milk. Stir this into the soup. Add the remaining cup of milk and let it simmer for 10 minutes.
- Stir in the cheese and stir over moderately low heat for 5 minutes. Ladle soup into bowls and garnish with cilantro. Serve with crusty bread and enjoy!
Nutrition
I can still see my Spanish grandfather, sitting at the table, clicking his spoon on the side of the dish waiting for his soup to be served.
He ate noodle soup twice a day. And each time he did the same thing, after being served. he would take one piece of carrot 🥕 and one piece of potato 🥔 and he would smash them on the bottom of his dish; then he would spoon over some soup.
He came to the Dominican Republic, Gijon, Asturias, in the north of Spain, and I guess at this time, people used to eat a hearty meal before going to work.
So I took his habit of eating soup in the mornings, which is really strange when you live in the middle of the Caribbean, I guess!
This on a cold day will bring warmth not only to your house but to your soul as well!
Chef's Tips:
- For the Bacon: Always keep an eye on your bacon while it's cooking to ensure it achieves the desired crispiness without burning.
- Texture Variation: For a chunkier texture, set aside some of the roasted squash before blending, and stir it into the soup after blending.
There's a symphony of flavors and textures in this soup, from the creamy squash and potatoes to the crispy bacon and the sharp hit of parmesan. It's a delightful way to enjoy the depth and richness that simple ingredients can offer when brought together in harmony.
Looking for more hearty dishes? Dive into our collection of comforting soups.
Cook with love, eat with joy!
Thanks for coming! Did you make this recipe? Let me know!