After much discussion while visiting my family I have decided, for the Fall season, I will post a Soup of the Week recipe. Everyone craves soup as the weather turns from summer to cozy and crisp and I tend to make a LOT of it. So it seems natural for me to be posting soup recipes.
One of the things I really love about making soup is getting it done early in the day (usually while my kids are napping) and allowing it to simmer until dinner. This works amazingly well when you have evening stuff going on, whether it be sports, AWANA, 4-H meetings or milking goats 😀 you get to come into the house with dinner all ready to go and it’s warm and comforting, filling and nourishing.
Especially if you have gotten some fresh bread baked as well! Check out this post on how to easily make delicious artisan bread with almost no effort. Seriously, I am not pulling your chain, it is SO easy. Even you think you could never make bread, you can do this!
So for this week, I have this roasted potato and squash soup. It turned out quite delicious, my husband was making his happy grunting noises while eating it. Despite being skeptical about there being squash in there, he loved it and there was not a drop left after dinner.
- 1 whole squash, any type, cut in half
- 4 potatoes, diced
- 6 ounces bacon, diced
- 2 leeks, sliced and rinsed
- 8 ounces crimini mushrooms, sliced
- 2 garlic cloves
- 4 cups broth, any type
- 2 cups heavy cream
- salt and pepper to taste
- Preheat your oven to 400˚.
- Place the squash, cut side down, on a baking sheet. Cover with foil and roast until soft, about 40 minutes.
- Put the potatoes on another baking sheet and toss with olive oil, salt and pepper. You can put these on another rack in the same oven, toss every 10 minutes until they are nicely browned and crisp.
- While the potatoes and squash are roasting you can get started on the soup. In a large dutch oven or stock pot, fry the bacon pieces over high heat until crisp. Remove the bacon from the pot, leaving the fat.
- Turn the burner down to medium and add the leeks, mushrooms and garlic, cook and stir till fragrant.
- Add the broth and bring to a simmer.
- Add the potatoes and scrape the meat out of the squash and add to the pot as well.
- Add the cream and the salt and pepper to taste.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
