When I was younger, I despised anything that was green or came from a plant. I didn't enjoy vegetables so much and I wasn't really forced to eat them. Squash was high up on the list of plague-like foods for me. The vibrant color didn't help and I wasn't sure what it would taste like so I never gave it the time of day. It just became one of those things I wouldn't even touch, always on the sidelines of my plate. When I started to fall in love with the art of cooking, I suddenly had a craving for all those gourmet dishes that Bobby Flay, Mario Batali or Wolfgang Puck would fire up the kitchen with back in my high school days. They certainly had fun preparing and cooking food, and no matter what ingredients they used, it always looked Yum-azing! So with an open mind, mouth and a wider tummy, I explored the wonderful world of vegetables. No regrets at all!
Squash soup, always and forever a crowd favorite, especially with BACON! Try this simple yet delicious recipe! Enjoy!
Vegetables used to make this yummy soup came from DowntoEarth.ph, for one month I had a Nurture Box sent every week to my house. They send you organic vegetables they have in season, so every week is a surprise!
- 1 kilo squash, halved, peeled, seeded, and cut into 1-inch pieces
- 1 carrot, peeled and cut into 1-inch pieces
- 1 large onion, chopped roughly
- 1 garlic clove, minced
- 250g Bacon, sliced into strips
- 4 cups Chicken broth or 1 bouillon cube with 4 cups of water
- 1/2 cup Heavy cream, plus extra for garnish
- Pinch of nutmeg
- Fresh sage leaves chiffonade, for garnish
- Salt and pepper
- In a medium saucepan, render bacon until crispy, remove bacon bit leaving the fat behind.
- Saute onions in bacon fat on the same saucepan and let sweat for about 2 minutes, add garlic in.
- Add squash and carrot cubes and saute for about 5 mins. Season with salt and pepper.
- Pour the chicken broth, bring to a boil. Lower heat and simmer for about 30-40 mins.
- When squash and carrots are tender, puree in a blender or food processor.
- Place the puree back in the saucepan on low heat, whisk heavy cream in and add nutmeg. Check seasoning.
- Serve in individual bowls and top with a dollop of cream, croutons, bacon bits and sage leaves.
Chiffonade is just a fancy word for cutting herbs into ribbon-like strands.