You ever have an idea that rattles around in your head for days and days and you keep thinking “yeah, I’ll get to that” and then other things get in the way and you move your website and launch a newsletter and then move in your sister-in-law and nephew and then move your website again and next thing you know it’s 6 weeks later and you finally find yourself with time to do it except you’re out of onions? Well that’s what happened to me with this recipe.
But, I breathe a big sigh of relief because here it is! And all that other stuff is done. And the website will never ever have another awful Gator on it again. And the idea turned out even better than I thought it would!
Stacy really enjoys a good warm bisque. From lobster to acorn squash, she will eat it. For my part, I love using my immersion blender. Because tools are awesome. Unfortunately, one of the main ingredients in a bisque is dairy; and a lot of it! That much cream dairy wrecks both of us! So I wanted to use butternut squash with some pumpkin pie type spices and find a way to make it creamy; my idea: the ever-versatile-cauliflower. Add in some salty bacon and you have a winner!
When Stacy got home from work and sat down to dinner, she took one bite and said “Oh! I’m going to have to take pictures of this!” And she did! Immediately to Instagram, followed by leaving the dinner table with her own bowl to find the actual camera.
The kids also licked their bowls clean. We gave them each only 1-2 pieces of bacon with each serving and we ran out of a pound of bacon. That’s a LOT of bowls of vegetable soup, mostly consumed by the littles. The best part of this dish is how freakishly good it is for you. With nutrient-dense and healing stock, anti-oxidants from the beta-carotene-rich butternut squash, tons of vitamins and minerals including a good punch of Vitamin D from the lard, this soup is the perfect food when winter germs approach and winter squash is in season.
I was really pleased with it and I know you will be too.
- 2 Tbsp bacon fat or lard
- 1 medium butternut squash, peeled and chopped into 1" cubes
- 1 medium cauliflower, stems removed
- 1 yellow onion, sliced
- 1/4 C white wine or apple juice
- 1 quart pork stock or other culinary stock
- 2 C water
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp white pepper
- 8+ slices of bacon
- In a large pot, melt the bacon fat over medium heat.
- Add squash, cauliflower and onions and sweat until slightly softened while stirring occasionally, about 8 minutes.
- Add wine to deglaze the pan. Simmer for three minutes.
- Add stock and water and increase to high heat. Allow to come to a boil.
- Reduce heat to medium low and cover. Simmer for 60 minutes or until vegetables are very soft.
- Remove cover and using an immersion blender, puree soup until smooth. Alternatively, you can do this in a regular blender or food processor in batches.
- Add salt, pepper and spices and continue to simmer while you cook your bacon.
- Fry bacon over medium heat in a cast iron skillet for about 10 minutes, flipping halfway through. You want it to be crispy!
- Serve in bowls and crumble bacon over the top.
So grab your squash from your root cellar and get to cooking! You’re sure to be as pleased as Stacy!