Canada.com Television
Recipes Everyday Recipes Entertaining Recipes Food Guides Recipe Categories Search All You Need is Cheese Recipes Molson Canadian 67 Low-Cal Recipes
Recipe of the Week Recipe of the Week Anna Olson's Pot Roast with Dumplings
Featured Recipes Chocolate Mint Cookies Spiced Hermit Cookies Sugar Cookies Chewy Double Ginger Squares White Chocolate Bark with Pink Peppercorns Family Favourite Tuna Casserole Rice Beef Soup Louisiana Gumbo with Rice and Spinach Salad Veggie Cornmeal Muffins Grilled Chicken Tikka
Foodnetwork.ca Newsletter Foodtv.ca Newsletter


This month you could win a copy of Fresh with Anna Olson.

Cooking Club Challenge
Michaels Smith’s Cinnamon Rolls This month’s Cooking Club Challenge is Michael Smith’s Cinnamon Rolls
More on Foodnetwork.ca French Food at Home French Food at Home
Laura Calder makes cooking French easy, from bistro desserts to savory tarts to scrumptious sautés.
Home » Recipes » Smoky Squash Soup
Courtesy of:
French Food at Home 
Episode:
Comfort Food 
Host:
Laura Calder  
Print This

Smoky Squash Soup

Yield:  8


Print This
Ingredients:

Smoky Squash Soup

  • 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
  • 1 tbsp olive oil
  • 6 x slices smoky bacon, chopped
  • 1 x medium onion
  • Water or stock, as needed
  • 1 cup cream or milk
  • salt and pepper
  • pinch nutmeg
  • About 2 Tbsp crème fraiche or sour cream (optional)
  • About 2 Tbsp chopped chives (optional)
 
Directions:

Smoky Squash Soup

  1. Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
  2. When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.