::Butternut squash soup::

I did a simple Google search to find an easy recipe

Nana B. is here for a visit and you know what visitors mean: I get to COOK! Cooking for hubby and I isn’t a problem; but cooking for two adults just isn’t as adventurous. Having a third adult to feed means I can try bigger recipes and plan full meals, knowing we won’t end up with a fridge full of leftovers by Friday. So far, the Bakopoulos sisters’ Greek Lemon Chicken & Potatoes and Healthy Harvest lasagna have made an appearance at the table. But tonight, tonight, was creamy butternut squash soup.

I did a simple Google search to find an easy recipe, and many variations on this fall soup came up. Foodnetwork.com is usually a safe bet for yummy recipe goodness, so I investigated the recipe Google proposed further. It sounded easy enough, but as I scanned the many reviews, I learned that many people found the amount of stock to be too much, and the taste quite bland. After reading and incorporating people’s suggestions, I came up with a creamy, rich version that looked gorgeous when served (although I forgot to take photos – totally scooped this one off the interwebs), and tasted DELISH! Here’s the new soup recipe, adapted from Cathy Lowe on Foodnetwork.com.

Rich & Creamy Butternut Squash Soup

Serves: 6

Ingredients

1 (2 to 3 pound) butternut squash

4 slices bacon, diced

4 tablespoons unsalted butter

1 medium onion, chopped

3 cloves garlic, minced

4 cups beef (or chicken) stock

1 cup dry white wine

3/4 cup half-and-half or whole milk

Nutmeg

Salt and freshly ground black pepper

Directions

Slice squash lengthwise, remove seeds with a spoon, and place cut-side down in a large ovenproof dish. Add 1/2-inch of water and bake at 350F for 1 hour.

In large stock pot, cook the bacon chunks on med-low, until the fat is rendered and the meat has cooked, but before it turns crispy. Add the butter and allow it to melt, while stirring. Add garlic and onion and cook until translucent, about 8 minutes.

Add cooked squash (scooped from the skins with a spoon), wine and stock. Bring to a simmer for about 15 to 20 minutes.

If you own an immersion blender (and you should. They’re fantastic! Pick up one on sale at Canadian Tire. You’ll never regret it.), pop it in there and give the soup a good whir until its texture is consistent. CAUTION: the soup is hot, so do NOT lift the base of the blender close to the surface of the soup. If you do, your arms, chest and face will be sprayed with hot liquid! Alternatively (that is, if you do NOT own an immersion blender, but it’s on your shopping list…), transfer the soup to a standard blender in batches and puree. While blending (either way you choose), slowly pour in the half-and-half/milk, to create a creamy, thicker soup. If using a standard blender, now return the mixture to your pot and stir in a few good shakes of nutmeg, and hearty helping of sea salt, and a good amount of freshly cracked pepper. Season like this to your personal taste.

Ladle into deep, heavy bowl and top with a dollop of  yogurt or sour cream, and a light dusting of nutmeg for presentation. If you have some white truffle oil kicking around in your cupboard, drizzle a tablespoon over the soup at the last moment. This gives it incredible depth.

Serve with fresh crusty bread to clean out your bowl. Thank me later. 🙂