delicata squash soup

At the farmers' market a few weeks ago Hijo and I had one of the best butternut squash soups we'd ever tasted. It was silky and complex and satisfying. We sat on the benches in front of the musicians slurping soup and listening to folk music. I vowed to make a yummy squash soup of my own. Many weeks have gone by, but I finally fufilled my promise.

Like all my recipes this one is imprecise and should be able to accommodate all sorts of your own personal quirks.  I chose delicata squash instead of butternut because I really like delicata, and they're easier to work with than the ubiquitous butternut.

2 medium delicata squash
olive oil

1/2 cup chopped red onion
2 T butter
3 carrots
minced jalapeno or other hot pepper to taste (optional)

2 cups give or take Swanson's low sodium chicken broth
3/4-1cup half and half

pinch allspice
salt to taste

two strips bacon (I used peppered)

Cut the squash into four pieces, scoop out the seeds and gunk and roast it on a sheet coated in olive oil at 375 for 30-45 minutes until tender, turning over about halfway through.

While the squash is baking, saute the onions in the butter in a medium sauce pan.  When onions are soft and starting to brown add the peeled, sliced carrots and hot pepper, if using, and stir frequently. When the carrots start to brown, add the chicken broth and bring the soup to a low boil.

When the squash is tender, let it cool enough to handle and scoop the flesh out and into the soup pot. Let it all boil until the carrots are very tender.

Take the soup off the heat and add the half and half. Very carefully, use your immersion blender to whip that puppy into smooth creamy goodness.  Add the pinch of allspice, and taste to see if salt or more cream is needed.  Return to heat at lowest setting while you fry up two strips of bacon until crispy.

Pour the soup into two bowls. Crumble one bacon strip atop each serving and inhale.

Serves 2

(Hijo thought that with the hot pepper and black pepper on the bacon that it was too spicy. I loved it.)

UPDATED to add that all the veggies in this recipe, including the hot pepper, came from local farms.

Comments

[kellypea]

Now that's what I'm talking about. Yummy soup for a stormy day. I love the spice, of course.

[cc]

I cannot wait to try it.

[Mocha]

Every time I hear a recipe using squash I write it down to make it. It's probably a sickness, but THIS one makes my neurosis ok. Looks delish!

[cc]

My sister and I made this tonight and it was amazing! Wow. I'm taking the recipe to Scotland this weekend -- Ewan and I will take over the kitchen for the night if we can wrestle his mother into a chair and duct tape her down...