Only recently have I tried butternut. This soup reminds me of a creamy potato soup, or a creamed cauliflower recipe that I have.
Roasted Butternut Squash and Bacon Soup
2 Butternut squash - peeled, seeds cleaned, cut in quarters longways
1 small onion chopped
1 small golden delicious apple chopped (I used half a large)
1 clove garlic minced
salt
pepper (I also used .25 tsp of white pepper)
1.5 tsp of smoked paprika (I was out of smoked, used the rgular)
2 - 4 cups of broth (I actually used a whole brick of chicken broth)
bacon - fried, drained, cut into bits, about a 1/2 cup of bits
EVOO
Brush evoo over strips of squash, then salt and pepper. Place on grill (I did oven broiler) turning every ten minutes, until all sides were slightly blackened.
Saute onion and apple in small puddle of evoo, when onion is clear, add garlic, bacon, and cubed blackened squash, add enough broth to cover, bring to small boil, turned down heat to simmer, added paprika. Simmered some more.
Then took a wand blender to puree, if using a blender, you may want to cool a bit. Slowly adding more broth, till it is thinned to a consistency of your liking.
Roasted Butternut Squash and Bacon Soup
2 Butternut squash - peeled, seeds cleaned, cut in quarters longways
1 small onion chopped
1 small golden delicious apple chopped (I used half a large)
1 clove garlic minced
salt
pepper (I also used .25 tsp of white pepper)
1.5 tsp of smoked paprika (I was out of smoked, used the rgular)
2 - 4 cups of broth (I actually used a whole brick of chicken broth)
bacon - fried, drained, cut into bits, about a 1/2 cup of bits
EVOO
Brush evoo over strips of squash, then salt and pepper. Place on grill (I did oven broiler) turning every ten minutes, until all sides were slightly blackened.
Saute onion and apple in small puddle of evoo, when onion is clear, add garlic, bacon, and cubed blackened squash, add enough broth to cover, bring to small boil, turned down heat to simmer, added paprika. Simmered some more.
Then took a wand blender to puree, if using a blender, you may want to cool a bit. Slowly adding more broth, till it is thinned to a consistency of your liking.
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