Butternut Squash Soup with Crispy Sage and Bacon

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4 ounces bacon, most of fat removed
1 heaping Tablespoon torn fresh sage
1 1.5-2 pound butternut squash
1 onion chopped
4 cloves chopped garlic
2 cups chicken (or vegetable) stock
3/4 cup apple wheat beer (I use Shock Top)
1 tablespoon plain greek yogurt
to taste pinches of sea salt and pepper
1. Peel, seed and rough chop the squash, place in single layer on parchment lined sheet pan, spray with cooking oil (I use coconut oil spray), season with salt and pepper, and roast in preheated 400 degree oven for about 40 minutes, until browned.
2. While squash roasts, use kitchen shears to trim some of the super fatty parts of the bacon off and discard.  Chop the bacon and add to a hot skillet over medium-high heat.  Cook until bacon is browned, then add the torn sage and toss to coat and fry the leaves, only a minute or two.  Use a slotted spoon to set bacon and sage aside on a paper towel, reserving the bacon fat in the pan (if more than 2 tablespoons are left in the pan, drain a little bit).
3. Lower heat in pan to medium, and add the chopped onion and garlic.  Scrape the bacon and sage bits off the bottom of the pan and incorporate into the onions and garlic.  Saute until soft and slightly browned, then add the apple wheat beer, bring to a boil, and simmer about 10 minutes.
4. When the squash is done roasting, carefully add to a blender (or add back to the pot if using an emersion blender).  Pour the onion and beer mixture and the chicken stock over the squash, add the yogurt, a liberal pinch of salt and pepper, and then puree (with a cloth over the top if it's still hot).  
5. Return to pot and bring back to desired temperature.  Serve, topped with the bacon and sage, anytime between then and the next few days!  If too thick for your liking, add more broth or beer.  If too thin, add another spoon of yogurt.

kerry guice

Member since Feb 2010

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