Butternut Squash Soup

Edited, photographed, revised and recreated on 10/13/14.

1 small butternut squash
2 strips fatty bacon
1/2 white onion
3 small russet potatoes
4 cups chicken stock
1 cup water
1 cube chicken bullion
nutmeg
salt
black pepper
half and half cream
shredded parmesan

I cut and roasted the squash for almost an hour, til it was fork tender.

I cooked two strips of almost-white bacon like I do for my potato soup - super crispy and then set aside to be crumbled in at the end.

I sauteed half a large onion in the bacon grease that was left in the pot.

I cubed up 3 russet potatoes and put them in, then added the soft squash.

I had chicken stock on hand so I used 4 cups of that, and another 1 cup water + 1 cube chicken bullion just to get to "enough" liquid.
When the potatoes were completely softened, I pureed it all with the stick blender and added the nutmeg, salt, pepper, and bacon, and! about 1 tablespoon of half and half, and about 2 tablespoon shredded parmesan.
We then served it with a homemade sourdough baguette, made into garlic bread.

YUM.

Original recipe posted 11/10/12 and found below:
On another lovely produce sale, I picked up a butternut squash. I knew a snow storm was coming, and different soups are more and more welcome in my house, lol. I used THIS recipe as my starting point, but I changed it up a little.

1 butternut squash
2 large red potatoes
1 smallish onion
6 cups water
8 chicken bouillon cubes
2 tbsp butter
1/4 cup crumbled bacon
1/2 tsp nutmeg
salt
pepper

I started by roasting the squash. That just means I cut it in half, scraped out the seeds, stuck it in a large baking pan with 1/3 inch or so of water (cut side down) and put it in the oven for 40 minutes til it was super tender.
I chopped the onion finely and sauteed it in the pot with the melted butter. Chopped the potatoes into chunks, scooped out the roasted squash, added the water and the smashed bouillon and let it simmer til the potatoes were softened. Then I pureed the whole thing with my stick blender, added nutmeg, salt, pepper and crumbled bacon, and there you go!!
I also picked up some artisan sourdough bread to enjoy on the side. YUM!!!

*My husband thought it needed cream, but we didn't have any. He also says the bacon was a kind of weird addition, even tho it was his suggestion. so, take that into consideration if you choose to make this!
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