Butternut Squash Soup
Butternut squash is a bit out of season, so is a butternut squash soup, but it has been cold here in Charleston for the past week and sometimes soup is the only thing that will warm you up from the inside, that and milky sweet earl grey tea. My favorite.
The nice thing about a soup is its versatility. You can really throw anything in it, of course within reason, but I was able to make this without a trip to the grocery store, using things in my pantry and fridge which were asking to be eaten, all the while keeping the flavors of the soup very simple.
Of course there was an open package of bacon, from a carbonara that I had made a few nights before. I need to use the rest of that bacon up. I have also had green pumpkin seeds in my pantry for far too long, toasting them added a gorgeous nuttiness and crunch to the soup.
Butternut Squash Soup
- 1 butternut squash
- 2 cups chicken or vegetable broth
- 2 cups water
- 1/4 cup sliced shallots
- 3 tbsp extra-virgin olive oil
- 2 slabs of bacon
- 1/2 green pumpkin seeds
- sour cream
Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool. Peel and purée in a blender with two cups of water.
Heat remaining olive oil in a heavy bottomed pot over medium heat. Add sliced shallots and cook until translucent. Pour the squash purée into the pot and stir, adding 2 cups of broth.
While the soup is bubbling, cut bacon into small pieces and fry bacon in a separate pan. Drain and allow for the excess grease to be absorbed before adding to the soup.
Let the soup simmer for about 30 minutes, you don’t want the soup to cook for too long to avoid reduction.
Before serving the soup, toasted pumpkin seeds in a pan over medium-low heat. They should be done when they start popping.
Ladle the soup into bowls, add a dollop of sour cream and sprinkle with toasted pumpkin seeds. Serve immediately with crusty bread.