A recent – if short lived – cold snap had us in the mood for soups last week. Chili one night, squash soup another. Winter squash vary quite a bit in terms of how much cooking time they need. Butternut takes a little while, my crazy-looking French squash (above, find them at the market) took almost no time at all…perfect for a weeknight soup. It didn’t turn out half bad.
Winter squash soup
8 oz. bacon, cut into wide lardons
1 medium-large onion, chopped
3 cloves garlic, chopped
1 cup decent white wine
16 oz. of cubed winter squash
6 cups chicken stock (I used stock I made from a smoked chicken. This is not necessary.)
3 sprigs thyme
2 small bay leaves
Salt and pepper
Sautee bacon in Dutch oven until crisp, then remove. Pour off all but 2 tablespoons of bacon fat, then add onions and cook until translucent; add garlic. When garlic is fragrant and onion is cooked through, add the wine and let it cook down for 3 mins. Add squash and stir in stock, thyme and bay leaves. Simmer until squash is done. Either puree or serve as is, garnish with the bacon and more thyme. I added some fresh goat cheese from Goatsbeard, because I’m all about gilding the lily.