Roasting Winter Squashes bring out their sweet and nutty flavors. Butternut, and ‘Blue Hubbard’ squashes really shine in this hearty soup.
• 1 medium winter squash (about 3 pounds), such as butternut, ‘Red Kuri,’ or ‘Baby Blue Hubbard’
• 1 onion, cut into wedges
• 4 ounces bacon, diced
• 2 apples, peeled, cored, and diced
• 4 cups chicken broth
• 1 cup apple cider
• 1⁄4 cup maple syrup, or to taste
• 1 tbsp soy sauce, or to taste
• Salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the squash in half and remove the seeds and fiber. Place cut side down in a baking pan.
3. Add the onion and pour in 1 inch of water.
4. Roast until the squash is completely tender, about 1 hour.
5. Meanwhile, cook the bacon over medium heat in a large, heavy saucepan until the bacon has given up its fat and is crisp.
6. Transfer the bacon to paper towels or rags to drain, leaving the grease in the pan.
7. Add the apples to the pan and sauté over medium-high heat until the apples are tender, about 10 minutes.
8. Scrape the winter squash flesh from the skin.
9. Process the squash flesh and onion in a food processor until smooth, adding a little of the chicken broth if needed.
10. Add to the apples in the saucepan, along with the remaining broth, apple cider, maple syrup, and soy sauce. Add salt and pepper to taste.
11. Cook over medium heat until your winter squash soup is heated through and the flavors have blended, about 15 minutes, adding more maple syrup or soy sauce if needed.
Recipe & Photo Source: Mother Earth News