It is the season for squash soup and I just put together a wondeful receipe this week-end for Hubby's Birthday. Hope you enjoy it.
Serves 8
4-5 strips of bacon
3 Tablespoons of butter and 4 tablespoons olive oil
2 onions chopped
1 garlic clove, chopped
1 cup of sliced celery
3/4 cup of sliced carrots
1.5 lbs of cut up butternut squash (go to your specialty stores and they will cut for you), not hard to do yourself.
1- 15 oz can of pumpkin puree, try organic.
4-cups of chicken stock
1/4 Teaspoon of black pepper 1/4 Teaspoon of white pepper
Salt to taste only
1/2 to 3/4 cup of heavy cream
1/4 Teaspoon of Cinnamon
1/4 Teaspoon of Nutmeg
Small load of french bread
Gruyere Cheese
Prepare bacon in soup pan, remove after it is crisp. Add onion, garlic, celery, carrots, butter. Cook for 15 minutes on medium to low heat. Add pumpkin puree, squash, chicken stock, pepper and a dash of salt. Cook for another 30 minutes on low heat until squash is tender. Soup needs to be blended, either with a blender, masher or I use my my Immerson Hand Blender, that way I can leave the soup in the pan.
After you have blended, add the heavy cream, cinnamon and nutmeg and reheat for another 15 minutues.
I do not need to add any additional salt, but if you need it add it now.
In a frying pan or baking dish, add olive oil and enough sliced french bread for 1 or 2 slices per bowl and if you are in my family you want 3. Toast bread on both sides in pan or baking dish, add grated gruyere cheese to bread, let soften before turning off heat.
In a serving bowl, add 1 to 2 slices of toasted bread to the bottom of the bowl, add soup over the bread and serve!
IT IS SOOOO GOOD !!!
