Butternut Squash Soup with Bacon, Sage & Apples 6 Butternut Squash, roasted, split, scooped and seeded
3 Yellow Onions, thinly sliced
6 slices Apple-smoked Bacon
3 Golden Delicious Apples; peeled, cored and chopped
2 tsp Ground Nutmeg
1 tsp Ground Allspice
1 tsp White Pepper
6 cups Chicken Stock
Salt, to taste
Dash Tabasco
1 tbs freshly grated nutmeg
1 tbs red wine vinegar
Roast squash until tender on baking sheet @350 degrees for 45 minutes. Scoop when cooled. Brown bacon in sauté pan. Sauté onions in 4 TB bacon fat until translucent. Add squash, apples, and spices. Cover with chicken stock. Simmer for 30 minutes. Process in batches in food processor. Check seasonings, add salt, pepper, dash Tabasco, freshly grated nutmeg, and red wine vinegar. Place in saucepan, heat and serve. Garnish with fresh sage, caramelized apples, and crumbled bacon. |
