squash, bacon, and swiss cheese soup

Name: Squash, Bacon, and Swiss Cheese Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) butternut squash (could also use fresh pumpkin); 8 ounce(s) smoked slab bacon; 1 tablespoon(s) oil (vegetable); 1 1/2 cup(s) roughly chopped onions; 2 clove(s) garlic, crushed; 2 teaspoon(s) ground cumin; 1 tablespoon(s) ground coriander; 2 cup(s) diced potatoes; 3 3/4 cup(s) vegetable stock; 2 teaspoon(s) cornstarch; 2 tablespoon(s) sour cream; - hot pepper sauce (optional); - salt and freshly ground pepper; 1 1/2 cup(s) gruyere cheese, grated; - crusty bread

(1 RATING)

36 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Nov 14, 2012

This is a lightly spiced squash soup with a layer of warm melty cheese on top, Oh man where's the hot bread. Enjoy!

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 servings

Ingredients

2 pounds butternut squash (could also use fresh pumpkin)
8 ounces smoked slab bacon
1 tablespoon oil (vegetable)
1 1/2 cups roughly chopped onions
2 cloves garlic, crushed
2 teaspoons ground cumin
1 tablespoon ground coriander
2 cups diced potatoes
3 3/4 cups vegetable stock
2 teaspoons cornstarch
2 tablespoons sour cream
- hot pepper sauce (optional)
- salt and freshly ground pepper
1 1/2 cups gruyere cheese, grated
- crusty bread

How To Make squash, bacon, and swiss cheese soup

Step 1

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting very little. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all fat from the bacon and roughly chop it into small pieces.

Step 2

Heat oil in 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.
Step 3

Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, and or until the squash and potatoes are tender.
Step 4

Blend the cornstarch with 2 tablespoons water and add to 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 cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.
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