I had so many different squash around the house I decided to mix them all into one delicious soup. For this recipe, you can definitely just use one type, but I like the multi-squash mix, it gave the soup another dimension and flavor profile. But, really, this soup is all about the toppings. The soup is sweet and spicy and the toppings are salty and rich and if you don’t have the toppings I used on hand you can always add some crisped shallots, garlic and kale or goat cheese or prosciutto or sauteed mushrooms or small crisped pieces of apples, really there are so many toppings for squash soup.
Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary
1 carnival squash
1 kombocha squash
¼ banana squash
2 tbsp butter
1 red onion, chopped
3 cloves garlic, minced
2 ½ cups chicken broth
½ jalapeno, diced
½ cup heavy cream
Oven 425. Halve each squash, or cut into a few pieces, place in a pan with a thin layer of water and roast in the oven for about 45-55 min, or until soft. Allow the squash to cool, and then scoop the flesh out into a blender.
While the squash cools, saute the onion in the butter until it becomes translucent, then add the garlic and the jalapeno. Cover and saute for a few minutes and then add 1 cup of the chicken broth.
Pour the broth mixture into the blender and add the remaining chicken broth, sea salt and pepper and if you need to, blend in two batches. When you blend hot liquids, be careful, cover the lid of the blender with a towel or two so you don’t burn your hands. When the consistency is smooth place the soup on low heat in a saucepan. Add the splash of heavy cream, taste and add spice as needed.
4 mini purple potatoes, chopped
2 sunchokes chopped into small pieces
½ cup cooked lentils
2 slices of bacon, chopped (I had bacon ends on hand from the pigs we raised at our ranch)
A few twigs of rosemary
1 tbsp butter
Heat the butter in a cast iron, then add the chopped potatoes. Cook on high heat, stirring every few minutes and then add the sunchoke pieces. Cook until the pieces start to brown, then add the chopped bacon and the lentil. Cook until everything browns and then add the rosemary, salt and pepper.
Garnish each soup bowl with a few spoonfuls of the toppings and a sprinkling of queso fresco.