Otherwise now known as "Colton's Soup," it was determined that this recipe had to go on the blog after you (Colton) literally licked your dish clean, and kept saying "mmmmm" while coming back for more after we knew you were full. It's smooth, mildly sweet, and slightly spicy with a couple of special, secret ingredients.
The perfect soup for a cool, Autumn day. This recipe makes approximately 4 servings, so you may want to double it!
INGREDIENTS
Extra virgin olive oil
8 slices of good quality bacon, sliced into 1/2 inch pieces
1 medium onion, chopped
1 apple, peeled and chopped
1 carrot, peeled and chopped
1 medium butternut squash, peeled and cubed
Salt & Pepper
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. smoked paprika
1 tsp. cinnamon
1/2 tsp. cayenne
1/2 tsp. ginger
1/4 tsp. nutmeg
3 cups chicken stock
1 cup water
1 cup heavy cream
DIRECTIONS
Drizzle a little olive oil into a large, heavy duty pot (I use my trusty old Le Creuset) and heat over medium high heat. Add the chopped bacon and saute until brown and crisp. Using a slotted spoon, move the bacon to a paper towel lined plate. Add the onion to the pot with the bacon fat and season with salt and pepper. Saute until tender and translucent, approximately 3 minutes. Add the apple, carrot, and butternut squash to the pot and season with more salt and pepper and the remaining spices. Saute for another 2-3 minutes then pour in the chicken stock and water. Bring to a simmer and cook until the squash is tender, approximately 20 minutes. To get the soup super smooth, puree it up in two portions in a food processor; otherwise, if you want some chunks, an immersion blender would to the trick. Return the soup to the pan and taste. Add more salt & pepper (or other spices) as desired. Finally, slowly pour the heavy cream into the soup and stir gently. Colton's favorite soup is now ready to be enjoyed! Serve with a little drizzle of extra heavy cream if desired and some of the crispy bacon.
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