Description
This simple and satisfying butternut squash soup has a hint of smoky bacon. It is adapted slightly from the recipe found on surlatable.com
Ingredients
For the soup
1 tablespoon extra-virgin olive oil
1 tablespoon bacon fat
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch pieces
3/4 cup diced onion
1 cup sliced leek, including some of the lighter green inner leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken stock, homemade, or low-salt canned chicken broth
1 cup water
1/2 cup heavy cream
For garnishes
1/4 cup crushed pistachio nuts or pumpkin seeds
A few sprigs fresh chervil, dill, chopped fresh tarragon, or chives
Instructions
Heat the oil and bacon fat in a large sauce pan. Add the squash, onions, leek, olive oil, salt, pepper, stock, and water. Bring everything to a boil, cover partially, reduce the heat to low, and boil gently for 20 minutes.
Emulsify the soup with an immersion blender until smooth. (The soup can be prepared to this point a day ahead, covered, and refrigerated. It also freezes well.)
At serving time, add the cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios or pumpkin seeds and a sprig of fresh chervil or dill or a sprinkling of tarragon or chives.
Notes
From Jacques Pépin More Fast Food My Way © 2008 by Jacques Pépin
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Calories: 411.35
- Sugar: 9.74 g.
- Sodium: 1098.41 mg.
- Fat: 25.48 g.
- Saturated Fat: 10.25 g.
- Carbohydrates: 32.87 g.
- Fiber: 7.19 g.
- Protein: 16.56 g/
- Cholesterol: 56.81 g.
Keywords: butternut squash, bacon, Jacques Pepin