the 3rd in our trilogy of squash.
sweet and salty never tasted so good!
smoky squash and “ham” style soup
1 medium sized butternut squash – peeled and diced
1 medium yellow onion – chopped
2 tbsp olive oil
2 garlic cloves - minced
2 tbsp earth balance
1 cup fake bacon or bacos
1 tbsp brown sugar
4 cups no-chicken broth
3 scallions for garnish – chopped
¼ tsp liquid smoke
freshly ground black pepper
on a baking sheet toss your squash with 2 tbsp olive oil. add a little salt and pepper and bake until soft, approximately 15-20 minutes.
remove from oven.
in a large pot add onion and 2 tbsp olive oil; cook until translucent, add garlic and cook for another 3 minutes..
add squash and stock into pot. bring to a simmer for about 15 to 20 minutes.
with an immersion blender, puree soup until silky smooth. add your fake bacon, liquid smoke and earth balance; cook another 10-12 minutes on low. (if the puree is too thick, add a little more broth to thin it out)
serve with white wine.