Thursday, December 8, 2011

Smokey Squash Soup

So we have all of these autumnal veggies sitting around the house and in an effort to use them before they start to go bad, I decided to make some squash soup.  I'd already been on a mission one day to make soup stock out of a chicken carcass and ended up going the extra mile to make a pork stock as well.  It seemed like the perfect base for a squash soup.  I went the smokey pork rout for the stock and tossed in a smoked pork femur, some trimmings off of a ham steak, and a healthy dose of bacon.  The result was awesome.  Some crumbled bacon and fresh chopped scallions made this an amazing comfort dish, perfect for a cold day or for the morning after a long night of debauchery when your body needs nutrients other than hard drugs and alcohol.  Hearty and filling, healthy veggies, smooth and silky texture.  Warms you from the inside!

Since it's a healthy and hearty soup it would naturally pair with some Supersuckers which is more like country/punk with a side order of "kick me in the teeth".  A little "Born With a Tail" makes this good soup seem a little more edgy so here ya go.  You can feel a little more rock-n-roll-devil-child while you eat your healthy squash soup. - justin

Smokey Squash Soup

Time: 1 hr
Serves: 6
Difficulty: Easy
  • 2 cups butternut squash
  • 2 cups sweet baking pumpkin
  • 1 lb bacon, chopped
  • 2 cups onion, chopped
  • 2 tbsp salt
  • 1 tbsp ground black pepper
  • 2 tsp ground white pepper
  • 1 tbsp paprika
  • 2 tsp chili powder
  • 1/2 tsp ground ginger
  • 2 tbsp minced garlic (about 3 medium cloves)
  • 1/4 cup dry vermouth or dry sherry
  • 6 cups pork or chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 cups scallions, chopped
  • 1/2 cup Pecorino Romano, grated 
I was working with a whole squash and a whole pumpkin so I simply cut them in half, seeded them, and roasted half of each, cut side down, on an cookie sheet covered in oiled aluminum foil in a 425 degree oven for 45 minutes.  They came out perfectly.  If you are working with diced veggies, use the 4 cups and toss them in a little olive oil and roast in a 425 degree oven and check them after 25 minutes.  Pull when they are fork tender.

Brown the bacon in a large stock pot over medium heat until the fat has rendered and the bacon is crisp.  Remove bacon and dump all but 3 tbsp of the bacon fat.  Add the chopped onion and sweat until translucent and starting to brown.  Add the salt, black and white peppers, paprika, chili powder, ginger and garlic and cook for another 3 minutes, stirring frequently.  Add the vermouth or sherry and cook for 2 minutes or so to deglaze.  Don't forget to scrape the pot with a wooden spoon or silicon whisk get all those yummy bits off the bottom.  Those are called flavor.

Add the stock to the pot along with the squash and pumpkin and add 1/2 of the crisped bacon.  Didn't think I'd forgotten that did you?  Puree with whatever method you have available.  We have a stick blender and that makes it easy but a food processor or blender would work as well.  Just work in batches.  After a smooth consistency has been achieved, turn the heat to high and bring to a boil.  Reduce to a simmer and cook for 25 minutes or so.  When the desired consistency has been achieved (continue simmering if you like a thicker soup) stir in the cream and butter.  Once they have been fully incorporated, serve with rest of the crumbled bacon, chopped scallions, and Pecorino Romano as a topping.

I also thought that a dollop of sour cream would be good on this.  Or maybe some roasted apples or something.


  1. Put a beer in it and it's perfect

  2. Sounds great to us... we will rarely turn down beer in a recipe! What kind did you use?