SMOKY BACON AND SQUASH SOUP

SMOKY BACON AND SQUASH SOUP image

Yield 8 cups

Number Of Ingredients 8

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1 large butternut squash or 5 cups (1.25 L) squash pieces
4 garlic cloves
2 plum tomatoes
1 large onion
5 thick slices of bacon, preferably double-smoked
1/2 tsp (2 mL) each dried sage leaves, oregano leaves and salt
900 mL carton chicken broth or 2 (10 oz/284 mL) cans undiluted chicken broth
1/3 cup (75 mL) shredded fresh basil (optional)

Steps:

To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 min. Remove squash from microwave. Peel, slice in half and discard seeds. Chop into small pieces. Coarsely chop garlic, tomatoes and onion. Set a large saucepan or pasta pot over medium-low heat. Add bacon. Cook until crispy, 8 to 10 min. Place on a paper towel-lined plate. Leave about 2 tbsp (30 mL) bacon fat in pan. Increase heat to medium. Add garlic and onion. Stir often until onion starts to soften, about 3 min. Add tomatoes. Sprinkle with sage, oregano and salt. Stir occasionally until tomatoes break down, 3 to 5 more min. Pour in broth. (If using canned, add 2 cans water.) Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add squash and bring to a boil. Then reduce heat and simmer, covered and stirring occasionally, until squash is very tender, 15 to 25 min. Working in batches, whirl soup in a blender or food processor, then pour into a large measuring cup or another saucepan. (Alternatively, use a hand blender.) Taste and add more herbs if needed. Ladle soup into bowls. Sprinkle with bacon and basil, if you wish. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.