Fall--in all her rustling leaves, crisp morning air, and warm, inviting aromas and flavors-- is really like a familiar friend. She's a welcomed friend, one you hope will come over early and stay long over a a warm cup of cider, or a bowl of steamy harvest soup. Serve her this one. I created this recipe by following my cravings...and you simply can't argue with a pregnant woman's cravings. Enjoy!
|Roasted Acorn Squash Soup with Apples and Bacon||
- 2 large acorn squash
- 5 pieces bacon, cut into 1/2 inch pieces
- 1 small yellow onion, diced
- 2 small granny smith apples, peeled, cored, and diced
- 2 cups chicken broth
- 1 1/2 cup apple cider
- 1/2 tsp. thyme
- 1 tsp. pumpkin pie spice
- salt to taste
- cracked pepper
- Preheat oven to 400F. Line a cookie sheet with foil, and spray with cooking oil spray.
- Cut acorn squash lengthwise and remove seeds and fibers. Place cut side down onto prepared cookie sheet. Roast squash for 30-40 minutes, or until flesh and outer skin is soft and just carmelized.
- When squash is roasted, carefully scoop out flesh and place in a blender and puree. You should have about 4-5 cups pureed acorn squash. Set aside.
- In a large heavy-bottomed pot, cook bacon on medium high heat until crisp. Remove bacon with a slotted spoon and set aside.
- Add diced onion and apples to the bacon fat in the pot. Stir and cook on medium high heat until onions are translucent and apples are tender.
- Add pureed acorn squash, chicken stock, and apple cider. Stir gently until combined.
- Add spices, and salt to taste. Simmer on medium heat for 5-10 minutes, or until well incorporated and heated thoroughly.
- Serve hot soup with a sprinkling of reserved bacon and plenty of cracked pepper.