Creamy Squash and Bacon Soup
Source: from Capay Organic - www.farmfreshtoyou.com.
4 slices thick-sliced bacon
1/2 cup chopped onion
1 cup chopped celery
1 cup peeled and diced potato
2 cups apples, peeled, seeded and diced
4 cups chicken stock
2 cups cooked Delicata squash
1 teaspoon salt
1 cup heavy whipping cream
1 cup orange juice
1 cup coarsely chopped hazelnuts
1/4 teaspoon pepper
1/4 teaspoon curry powder
- Cook squash by cutting it in half lengthwise and placing it upside down in a baking pan. Add ½ inch water; bake in 350 degree oven until softened, about 60 minutes, depending on size of squash.
- In a skillet, fry bacon until crisp; drain on paper towels. Crumble and set aside. Save 2 tablespoons of bacon fat, pour off the rest.
- Over medium-high heat, sauté onion in fat until softened. Add celery, potato & apple; cook another 3 minutes, stir often. Mix in squash and chicken stock. Simmer until vegetables are soft.
- In a food processor, process mixture until smooth. Return mixture to pan, add orange juice, cream, salt, pepper and curry. Heat to simmering, adjust seasonings, then add hazelnuts and bacon.