Image by Oliver Parini
Butternut Squash Soup with Smokey Bacon and Maple Syrup
Recipe from The Vermont Farm Table Cookbook: 1st Edition by Tracey Medeiros
Recipe by Belted Cow Bistro
Serves 6-8
Serve this hearty soup with crusty bread and a tossed green salad.
4 ounces (about 4 slices) smoked bacon, chopped
8 tablespoon (4 ounces) unsalted butter, divided
1 large Vidalia onion, chopped
3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
1/2 cup pure Vermont maple syrup
2 tablespoons fresh lemon juice, plus extra as needed
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
4 cups low-sodium chicken stock, plus extra as needed
Kosher salt and freshly ground black pepper
6 – 8 slices baguette, toasted and buttered
Chopped fresh chives
1. Cook the bacon in a large stockpot over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Drain all but 2 tablespoons of the bacon drippings from the pot, add 4 tablespoons butter, and melt over medium heat. Add the onion and sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
2. Add the squash, maple syrup, lemon juice, cinnamon, nutmeg, and chicken stock and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until squash is fork-tender, about 20 minutes. Working in batches, puree the soup and the remaining 4 tablespoons butter in a blender or food processor until smooth. Return the soup to the pot and add stock if necessary to achieve the desired consistency. Bring to a simmer and continue cooking until heated through. Season with additional lemon juice and salt and pepper to taste.
3. Place 1 baguette slice in the bottom of each bowl and top with the reserved bacon. Ladle the soup into the bowls and garnish with chives.