Ingredients
- ½ cup of finely chopped onion
- 2 tablespoon of unsalted butter
- 2 teaspoons of ground paprika
- 3 ½ lb. acorn squash seeded, peeled and cut into ¼ inch pieces
- 6 cups water – 1 ½ liters
- 1 ½ cups of milk
- 1 lb. of potatoes
- 1 cup coarsely grated parmesan
- ½ cup smoked bacon cooked until golden and drained Very important keep one spoon full of the fat rendered by the bacon.
- Cilantro and bacon for garnish
Instructions
- Melt the butter in a large soup pot and add the melted bacon fat then add diced onion. Cook the onion until they are soft. Add your ground paprika and stir. Add the squash and diced potatoes to a pot with water and simmer until tender.
- Blend this mixture together with ½ a cup of milk. Stir this into the soup. Add the remaining cup of milk and let it simmer for 10 minutes.
- Stir in the cheese and stir over moderately low heat for 5 minutes. Ladle soup into bowls and garnish with cilantro. Serve with crusty bread and enjoy!
Nutrition
Serving: 6Ounces | Calories: 320kcal | Carbohydrates: 47g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 355mg | Fiber: 5g | Sugar: 4g
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