Squash, Bacon, and Swiss Cheese Soup

Name: Squash, Bacon, and Swiss Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb butternut squash (could also use fresh pumpkin); 8 oz smoked slab bacon; 1 Tbsp oil (vegetable); 1 1/2 c roughly chopped onions; 2 clove garlic, crushed; 2 tsp ground cumin; 1 Tbsp ground coriander; 2 c diced potatoes; 3 3/4 c vegetable stock; 2 tsp cornstarch; 2 Tbsp sour cream; hot pepper sauce (optional); salt and freshly ground pepper; 1 1/2 c gruyere cheese, grated; crusty bread

By Nancy Allen
@mawmawnan

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

Rating:

★★★★★ 1 vote5

Serves:

4 servings

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 lb

butternut squash (could also use fresh pumpkin)
8 oz

smoked slab bacon
1 Tbsp

oil (vegetable)
1 1/2 c

roughly chopped onions
2 clove

garlic, crushed
2 tsp

ground cumin
1 Tbsp

ground coriander
2 c

diced potatoes
3 3/4 c

vegetable stock
2 tsp

cornstarch
2 Tbsp

sour cream
·

hot pepper sauce (optional)
·

salt and freshly ground pepper
1 1/2 c

gruyere cheese, grated
·

crusty bread
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How to Make Squash, Bacon, and Swiss Cheese Soup

Step-by-Step

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.
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.
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.
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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