Even with spring vegetables beginning to show up in the market there is still an abundance of winter squash available in my neck of the woods. Being priced the lowest I’ve seen all winter, I couldn’t resist bringing home a few. I’m going to keep on eating it as long as I can.
Aside from that, soup weather is still here and honestly, even if it weren’t I’d still eat it. I’m famous for eating soup during the dog days of summer.
This rich and creamy soup brings together the earthy flavors of both acorn and butternut squash with caramelized onions and salty bacon. Seasoned with thyme and sage herbs and a pinch each of warm nutmeg and cinnamon spices, the natural sweetness of the squash is enhanced.
The onion and bacon are meant to be a garnish, if you prefer you can add more and stir it right in along with the onion. You can also use one type of squash. The soup will forgive you. I promise. If you happen upon some squash in your shopping, pick some up for this soup. It’s a delicious and comforting way to bid winter adieu.
Rich and creamy butternut squash soup with caramelized onions and salty bacon.
- In a large saucepan saute garlic, thyme and sage over low heat in two tablespoons olive oil until fragrant, seasoning well with salt and pepper.
- Add mashed squash, milk and chicken broth. Add a pinch or two of nutmeg and cinnamon. Combine well, re-season with salt and pepper and simmer for 25-30 minutes.
- While the soup is simmering saute the onions in a large skillet with enough olive oil to generously coat bottom of the pan over medium-low heat. Mix in a teaspoon of sugar and season well with salt and pepper. Cook until onions are tender and turn a golden brown.
- Serve soup garnished with a generous amount of onion and bacon.
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