Squash Soup

So, I ended up making soup with the squash I had baked earlier in the week. And it was both very easy to make and delicious. My husband said it was the best soup he has ever eaten. I attribute this to the quality of the squash (very dense and sweet) and to my homemade turkey stock.

Ingredients:

• 2.5 cups of mashed baked squash
• 1 medium onion, diced
• 2-3 tablespoons of butter
• 2.5 cups of broth/stock (I used homemade turkey stock)
• 1/2 teaspoon of curry powder
• 0.5 cups of heavy cream
• salt and pepper to taste
• crispy bacon bits (as many as you like)

Methods:

In a largish pot, melt the butter and saute the diced onion until it's translucent. This will only take a few minutes. Add the stock and the mashed squash and stir until well heated. Add salt, pepper and curry powder to taste. At this point you can decide whether you want a very smooth soup or one with a little more texture. I opted for texture but go ahead and blitz the soup until creamy if that is your preference. Stir in the heavy cream and heat until warm. 

Cut up and fry several strips of bacon until they are crispy. Remove from the pan, place on a piece of paper towel to absorb excess fat, then chop into small pieces to add to the top of the soup.

I found the curry powder added a very subtle taste to this soup. However, with squash soup you can use any number of flavours....honey, thyme, paprika, cumin, garlic, ginger, whatever you like. You could also add a bit of apple to the soup. All these flavours would work, although I am not recommending you use all of them at the same time. 

My sister Sylvia made a similarly delicious soup with the very sweet, very dense and dry-fleshed Honey Bun squash pictured below.