If the weather is not enough to let you know it’s Fall, the farmer’s market will. Every other stand has a beautiful selection of fall veggies, including many types of squash. After laughing about how some pumpkins were bigger than Ice (our dog); I picked up a butternut and a delicata. My goal was to make a glowing orange, fall soup that could shine above the rest, something to really get people excited about squash soup.
Jessica and I LOVE the finished product. It is perfect, seriously. The spice and fall flavors combine perfectly, this soup will make you feel warmed for the cool weather. While eating it, Jessica said she could imagine herself sitting in a log cabin, by a fire, drinking this soup.
Unsquashed Squash Soup
~ approximately 10 cups
Ingredients
- ~8 cups roughly cubed Butternut Squash (1 good size squash)
- ~2 cups roughly cubed Delicata Squash, (1 squash)
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- Fresh Cracked Black Pepper
- 6 ounces Bacon (3 thick-cut slices), cut in 1″ wide pieces
- 1.5 cups roughly chopped Yellow Onion (2 small onions)
- 1 cup roughly chopped Carrot (2 large carrots)
- 1 cup roughly chopped Parsnip (1 parsnip)
- 2 cloves garlic, roughly chopped
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Cayenne Pepper Powder
- 1/4 cup Apple Cider Vinegar
- 1/8 teaspoon Allspice Powder
- 8 cups Chicken Broth or Bouillon equivalent (room temp.)
- 1 tablespoon Buckwheat Honey (or any dark honey)
- 3 Roasted Pasilla Peppers, roughly chopped (seeded) (use Poblano if Pasilla not available)
- 1/2 Lemon
- 1″ of Ginger, peeled & roughly chopped
- 2″ Cinnamon Stick
- 1 teaspoon Black Peppercorns
- 2 large Bay Leaves
- Parsnip Leaves, rinsed and most of stems removed.
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