Before I share the recipe, let me say it's better as an appetizer or lunch dish than dinner. It was very tasty, but not heavy enough to stand on it own. My husband suggested it would pair very well with paninis made with crusty sourdough bread. And it's more for adult tastes than kids' taste.
Ingredients:
1 butternut squash, peeled, seeded, and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored, and chopped
4 bacon slices, chopped
2 tablespoons minced garlic
salt and black pepper
3 tablespoons olive oil
1 tablespoon fresh sage, or 1 teaspoon dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock.
Method:
1.Preheat the oven to 400 degrees. Spread the squash, onion, apples, bacon, and garlic in a deep roasting pan or on a baking sheet. Sprinkle with salt and pepper and drizzle with oil. Roast until the veggies are tender and the bacon is crisp. About 45 minutes.
2.Remove the roasting pan from oven. Transfer the contents of the pan to a large pot or Dutch oven. Add either the water or the wine, and the sage. Set it on medium heat.
3.Add the chicken stock, and break the veggies up some with a spoon. Cook until the soup begins to thicken.
Here's where I differed a little from the recipe: At the end, I used my immersion blender and blended it to be more like a bisque. When you serve it, you can sprinkle ground allspice or nutmeg on top. I used allspice, my husband used both.
It was a very tasty meal, but like I said before, better for lunch or as an appetizer to a dinner.
*Recipe from the Food Matters Cookbook by Mark Bittman*
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