Squash, Bacon, and Swiss Cheese Soup


2 pounds of butternut squash [I used 24 oz because that is all I had on hand]
8 ounces smoked slab bacon [I used 12 oz]
1 tablespoon oil [I used EVOO]
1 1/2 cups roughly chopped onions [I used two green onions]
2 garlic cloves, crushed [I used 3 green cloves, crushed]
2 teaspoons ground cumin
1 tablespoon ground coriander [I used a roasted coriander]
2 cups diced potatoes [I used four potatoes because my mother loves potatoes]
[1 small to medium-sized rutabaga, cubed – I added this because I thought it would add more to the soup since I did not have enough butternut squash]
3 3/4 cups vegetable stock [I used one quart]
2 teaspoons cornstarch
2 tablespoons sour cream
hot-pepper sauce, to taste [I did not use any]
salt and pepper [I did not use any]
1 1/2 cups grated Gruyere cheese, to serve
crusty bread, to serve [I did not use any]

1. Cut the squash into large pieces, Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.  [I went to the store and bought bags of already cut and cubed butternut squash.  However, I did peel the rutabaga and cut it into large pieces.]

2.  Scoop out and discard the seeds.  Chop the squash into small chunks.  Remove all the fat from the bacon and roughly chop it into small pieces.  [I used the store cubed butternut squash and I left the fat on the bacon]

3.  Heat the oil in a large saucepan.  Add the onions and garlic and cook for 3 minutes or until they begin to become soft.

4.  Add the bacon and cook for about 3 minutes.  Stir in the spices and cook over low heat for a minute longer. [Because I used more bacon I cooked it longer then the three minutes that is called for.]

5.  Add the chopped squash, potatoes, and stock.  Bring to a boil and simmer for 15 minutes or until the squash and potatoes are tender.  [I put the potatoes and rutabaga in at this point and waited until they were almost done to put in the squash because the cubes were so small I didn’t want to over cook the squash in the process of softening the potatoes and rutabaga.]

6.  Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream.  Bring to a boil and simmer uncovered for 3 minutes.  Adjust the seasoning and add hot-pepper sauce to taste.

7.  Ladle the soup into warm bowls and sprinkle the cheese on top.  Serve immediately with crusty bread to scoop up the melted cheese. [I did not serve this with bread.]

This was by far the most well received out of all of the soups to date.  I brought some to the booths at the Berlin Farmer’s Market to share what I created out of their wonderful vegetables I had purchased from them the week before.  I LOVED this soup.  I froze some and reheated it over a week later and it was still delicious.]

Makes 10 measured cups.

One Comment Add yours

  1. Ava Rogeres says:

    This soup is the best! I made it and will make it often! Ava Rogers

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