Posts Tagged ‘how to make squash and bacon soup’

How To Make a Delicious Harvest Squash and Bacon Soup

Saturday, December 20th, 2008

This Harvest Squash and Bacon Soup recipe yields 8 cup/16 shooter glass servings of soup. Delightfully refreshing and warming, it will easily become one of your favourite starters. Four of my favourite holiday cream soup recipes (Roasted Pumpkin and Garlic Soup, Roasted Garlic and Yogurt Soup, and Creamy Broccoli Soup are provided here in the blog. For more entertaining ideas; how to make homemade gifts; homemade cheeses (such as Bourisin, Liptauer, yougurt, cream cheese) etc; herbal recipes; mocktails; and much more, please check out the ‘Category’ sections


7 oz side bacon (smoked or maple-flavoured are best)

2 T vegetable oil

1 onion, diced

1 stalk celery, sliced

1 sprig fresh sage

1 medium butternut squash (~5 c diced)

6 c vegetable stock or water

1 tsp salt

freshly ground pepper

¼ tsp cinnamon

¼ to ½ tsp nutmeg

  1. In a large pot, heat the oil. Add the diced bacon onion and celery. Cook over medium heat until the vegetables are soft.
  2. Peel the squash, removing the seeds, and dice. (You can roast the seeds in the oven, lightly salted at 350 degrees F until lightly browned for an after-dinner snack)
  3. Add the squash to the vegetables along with the sage. Cook until it is slightly softened.
  4. Pour the stock into your soup pot, and bring it to a boil. Add the salt & pepper, then simmer the soup partly covered, for 20-30 minutes, or until the squash is soft.
  5. Puree the soup in small batches in a blender. Check your seasonings and the consistency of the soup. If it is too thick, you can add a little more stock, then reheat to serve.
  6. Garnish each bowl with a teaspoon of sour cream and one large fresh sage leaf or a sprig of parsley. (If serving in shooters, add a small dollop of sour cream, and a small sage leaf as a garnish—both sage and parsley are edible breath fresheners)