Ingredients
Scale
- 1 Tablespoon garlicky olive oil (I like to use the oil from my marinated feta)
- 3 cups of cubed, peeled butternut squash
- 1 Tablespoon garlicky olive oil
- 2 – 4 cloves garlic, peeled & chopped fine
- 1 yellow onion, peeled & chopped
- 1/2 teaspoon dried rosemary, chopped fine
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 cup sherry
- 1 bay leaf
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon bacon salt (purchased … or use this recipe)
- 1/2 – 1 cup milk
- 1 cup shredded gruyere cheese
- 4 oz. Greek cream cheese
- 3 – 4 slices cooked, crumbled bacon
- Bacon morel mushroom salt & freshly ground pepper, to taste
- For the top: extra shredded Gruyere cheese, crumbled bacon & fresh parsley or sage
Instructions
- Preheat the oven to 350 F. Toss the cubed butternut squash with the garlicky olive oil and set on a baking sheet. Roast at 350 for 30 – 40 minutes or until the squash is nice and tender.
- While the squash is cooking, heat a medium saucepan over medium heat and swirl the other tablespoon of olive oil around in the pan. Add the onion and garlic and cook until the onion is soft and translucent. Add the rosemary, sage and thyme, then the sherry and stir to mix. Cook for a few minutes longer or until most of the liquid has evaporated.
- Add the bay leaf, broth, smoked paprika and bacon salt. Bring to a boil, then reduce heat to a simmer and cook for about 15 – 20 minutes.
- When the squash is nice and tender, remove from oven and set aside until the broth is ready.
- Put the squash, the onion/broth mixture, milk, and cheeses in a blender. Cover and blend until smooth.
- Return the soup to the pan, stir in the bacon and warm to desired temperature. Add more bacon salt & freshly ground pepper to taste.
- Top with extra shredded gruyere, crumbled bacon and chopped fresh sage or parsley.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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