Transport yourself to a realm of creamy indulgence with this sumptuous squash and bacon cream soup. The tantalizing blend of roasted squash, smoky bacon, and velvety parmesan transforms a simple soup into an unforgettable gourmet experience. This soup is especially delightful during the summer months, offering a comforting yet refreshing meal to cope with the heat.
Why This Creamy Squash and Bacon Soup is Special
The creaminess of this squash and bacon soup is what has kept me hooked on it since I learned how to make it in college. As a child, my mom would prepare this soup with a smoked ham bone, boiling it to create a rich, savory base. She would then remove the bone, cut the ham into small cubes, and add it back to the soup. She would also make fresh croutons for garnish, creating wonderful childhood memories. Since I can remember, soups have been my go-to comfort food.
When I was a little kid, my mom used to make this soup with a smoked ham bone.
She will let that boil and then take the bone out a cut up the ham into small cubes.
She will also make fresh croutons for garnish. Wonderful childhood memories. Since I can remember, soups have been my go-to comfort food.
Quick Facts:
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: Makes enough for 4-6 servings
- Difficulty: Intermediate
- Dietary notes: Gluten-free
Ingredients:
- Main Components:
- 3 1/2 lbs. acorn squash, seeded, peeled, and cut into ¼-inch pieces
- 1 lb. potatoes, diced
- 1/2 cup finely chopped onion
- Flavor Enhancers:
- 1/2 cup smoked bacon, cooked until golden and drained (retain 1 spoonful of bacon fat)
- 2 tbsp unsalted butter
- 2 tsp ground paprika
- Liquids:
- 6 cups water
- 1 1/2 cups milk
- Final Touches:
- 1 cup coarsely chopped bacon
- Cilantro, for garnish
Ingredients
- 1/2 cup of finely chopped onion
- 2 tbsp of unsalted butter
- 2 teaspoons of ground paprika
- 3 1/2 lb. acorn squash seeded, peeled and cut into ¼ inch pieces
- 6 cups water – 1 ½ liters
- 1 1/2 cups of milk
- 1 lb. of potatoes
- 1 cup coarsely grated parmesan
- 1/2 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
Prepare the Ingredients
- Start by preparing all your ingredients. Seed, peel, and cut the acorn squash into ¼-inch pieces. Dice the potatoes and finely chop the onion.
- Cook the Bacon
- Cook 1/2 cup of smoked bacon until golden and crispy. Drain the bacon, retaining one spoonful of bacon fat. Set aside the cooked bacon for later use.
- Sauté the Onions
- In a large soup pot, melt 2 tablespoons of unsalted butter and add the retained bacon fat. Add the finely chopped onion and cook until they are soft and translucent. This should take about 5 minutes. Stir in 2 teaspoons of ground paprika to infuse the onions with flavor.
Cook the Vegetables
- Add the squash and diced potatoes to the pot. Pour in 6 cups of water and bring to a simmer. Cook until the vegetables are tender, about 20 minutes.
Blend the Soup
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender and blend in batches. Add 1/2 cup of milk to the blender and blend until smooth. Return the blended mixture to the pot.
Finish the Soup
- Stir in the remaining 1 cup of milk and let the soup simmer for another 10 minutes. Add the coarsely chopped bacon and stir over moderately low heat for 5 minutes.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with crusty bread for a complete meal. Enjoy the symphony of flavors and textures in this creamy squash and bacon soup.
Nutrition
Chef’s Tips
- For the Bacon: Always keep an eye on your bacon while it’s cooking to ensure it achieves the desired crispiness without burning.
- Texture Variation: For a chunkier texture, set aside some of the roasted squash before blending and stir it into the soup after blending.
- Look for all the tips and information about Dominican squash from Tia Clara
A Family Tradition
I can still see my Spanish grandfather, sitting at the table, clicking his spoon on the side of the dish waiting for his soup to be served. He ate noodle soup twice a day and would always smash one piece of carrot and one piece of potato on the bottom of his dish before spooning over some soup. He came to the Dominican Republic from Gijon, Asturias, in the north of Spain, and I guess at that time, people used to eat a hearty meal before going to work. I took his habit of eating soup in the mornings, which is quite unusual when you live in the Caribbean, but it brings warmth not only to your house but to your soul as well.
Why You’ll Love this Creamy Squash and Bacon Soup
There’s a symphony of flavors and textures in this soup, from the creamy squash and potatoes to the crispy bacon and the sharp hit of parmesan. It’s a delightful way to enjoy the depth and richness that simple ingredients can offer when brought together in harmony.
Nutritional Information
This soup is not only delicious but also packed with nutrients. Squash and potatoes provide essential vitamins and minerals, while bacon adds protein and flavor.
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This roasted squash and bacon cream soup is a perfect summer comfort dish. Its creamy texture and rich flavors make it an ideal meal to enjoy when you want something comforting yet refreshing. Try this recipe today and enjoy the delightful blend of roasted squash, smoky bacon, and velvety parmesan.
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