Squash, Bacon & Swiss Cheese Soup
- 2 lbs butternut sqash
- 8 oz smoked slab bacon
- 1 tbs oil
- 1.5 cups roughly chopped onion
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tbs ground coriander
- 2 cups diced potatoes
- 3 3/4 cups vegetable stock
- 2 tsp cornstarch
- 2 5bs sour cream
- hot-pepper sauce to taste
- salt & freshly ground black pepper (to taste)
- 1.5 cups grated gruyere
- crusty bread, to serve
- Cut the squash into large pieces. Using a sharp knife, carefully remove the skin.
- 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.
- Heat the oil in a large saucepan. add the onions and garlic and cook for 3 minutes or until they begin to become soft.
- Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
- Add the chopped squash, potatoes and stock. Bring to a boil and simmer for 15 minutes or until potatoes and squash are tender.
- Blend the cornstarch with 2 tbs 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.
- ladle the soup into warm bowls and sprinkle the cheese on top. Serve with crusty bread to scooup up the melted cheese!
I think this soup should've been slightly thicker, and definitely don't skip the 'trim fat' step of the bacon. I'd say 3 good pinches of salt was about right, and pepper can go right on top when serving.
This soup turned out to be quite delicious. And it has bacon! It can be made with tofu bacon quite acceptably; in fact, the tofu bacon may actually be better for the flavor than real bacon!