Smoky Squash Soup

    This site uses cookies. By continuing to browse this site, you are agreeing to our Cookie Policy.

    Welcome to our Australian Low Carb Forums. Join us for free support, information and recipes to help you with your low carb diet. We're a friendly bunch so please register and join in the fray, but most of all have fun! If you like us please share and spread the love!

    • Smoky Squash Soup

      Smoky Squash Soup (French Food at Home)

      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

      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.

      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.