A few people have asked for me for this recipe and I am finally getting around to posting it.

Bad Ash Butternut Squash Soup

Ingredients:

2pds Butternut Squash                             1/2 tsp ground Cumin

2 med Carrots                                             3 Thyme Sprigs (1 tsp dried thyme)

1 med white Onion                                    1 dried Bay leaf

2 ribs of Celery                                            1 Tbsp minced fresh Parsley

4 large cloves of Garlic                             6 slices of Bacon

1 Granny Smith Apple                              1/2 cup heavy whipping Cream

3 cups Chicken stock or Broth                Salt and Pepper

1/4 cup White Wine (Riesling)              pinch of ground ginger

Directions:   Preheat oven to 400° F   Cut Squash into 2-inch wide chunks, remove seeds, brush with melted butter and season with salt and pepper. cook for 30 – 40 mins, then allow to cool

While squash is cooking, Chop onion, carrot, and celery. Set aside. Chop garlic and place in a separate bowl. Set aside.

Peel skin from back of squash.

In a large pot (4 – 6 quart) cook bacon. Set cooked bacon on paper towels and save to use as a soup topping.  Pour out half of the bacon drippings.

Lower the heat. Add onions, carrots, and celery to pot to “sweat” (not sauté)

In the meantime, peel, chop and core the apple.

Add in ground cumin and garlic. Turn up the heat slightly and cook for 1 – 2 mins.

Add broth, water, wine, squash, apple, thyme, bay leaf, salt and pepper. Bring to a boil and continue to boil uncovered until the vegetables are tender. About 20 mins.

Discard the bay leaf and thyme sprigs (if fresh thyme used). Puree about 3 cups of soup at a time and return to pot.

While on low heat add cream corn, parsley, whipping cream and a pinch of ground ginger.

Add salt and pepper to your liking.

Heat on medium heat for about 15 – 20 mins stirring occasionally.

Tags: recipe, soup