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Roasted Squash Soup
indiviewmedia • October 4, 2014
Just the thing for cooler nights, a pot of soup made with local winter squash and homemade maple syrup is just the thing. So many of the ingredients in this recipe are available right now at the Market.
A stick blender will make the job an easy one.
Autumn Squash Soup
YIELDS 8 SERVINGS
3 SLICES BACON, cut crosswise in 1/4″ pieces
1 MEDIUM ONION peeled & cut up
1 STALK CELERY cut up
2 lb ACORN, BUTTERNUT, COOKING PUMPKIN, OR OTHER WINTER SQUASH seeded, peeled and cubed
1/4 C DUTCH HILL PRESERVES PURE MAPLE SYRUP
1/4 C ROLLING HILLS FARM GARLIC VINEGAR
NUTMEG TO TASTE
BLACK PEPPER TO TASTE
1/2 CHIPOTLE PEPPER, MORE OR LESS TO TASTE
2 SPRIGS BLUE RIDGE HERB FARM FRESH THYME
3 C HOT WATER WITH 2 CUBES CHICKEN BOUILLON
3 C MILK
In a heavy pot cook the bacon over slow heat till crisp. Remove bacon from pan with a slotted spoon and reserve.
Stew the celery and onions till translucent in rendered fat, about 10 minutes. Add the squash and stir-fry over high heat until the onions turn golden, 5-7 minutes. Stir in the maple syrup, vinegar, nutmeg, pepper, chipotle and thyme. Cook over high heat until the liquids are reduced by about half. Add the water and bouillon and simmer gently till the squash is very tender, about 15-20 minutes.
Puree the soup using a stick blender, leaving it a little bit chunky, or puree it in batches in a food processor or blender, or pass it through a food mill. Blend in the milk, heat through, and serve.
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