Squash and bacon cream
The creaminess of this soup it’s what has keep me hook on it since I learn how to do it in college. The difference between this soup and the one my mom used to make us when we were little is that she always used smoked ham diced cooked with the broth and then bread croutons for garnish. Both ways is really good!
- ½ cup of finely chopped onion
- 2 tbsp of unsalted butter
- 2 teaspoons of ground paprika
- 3½ lb. acorn squash, seeded, peeled and cut into ¼ inch pieces
- 6 cups water – (1 ½ liters)
- 1½ 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
- 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!
This on a cold day will bring warmth not only to your house but to your soul as well!