Acorn Squash Cream Soup with Bacon

We love a good squash, butternut, spaghetti, acorn, etc. Today we would like to share our Acorn Squash Cream Soup topped with yummy crunchy bacon. Mark Sisson calls Acorn squash a smart fuel, and duly so.  This soup is fabulous warm or served chilled on a hot day for lunch.  Either way, it is incredibly light and yet totally satisfying.  We recommend at least 2 strips of bacon as topping. 🙂 This recipe feeds 4 very hungry Primals, or 6 as an appetizer.

Acorn Squash Cream Soup with Bacon

Mmmmm…Yumm – Enjoy! Jo and Henry

Ingredients

2 medium Acorn Squash halved & seeded
1 teaspoon Sea salt to taste
1 teaspoon Crushed Chili Flakes to taste
2 cups Water
1/2 cup Raw Cream
1 1/2 tablespoons Unsalted butter
4 strips Bacon


Instructions
Pre-heat oven to 350°F.

Cut acorn squash in halves long side and removed all seeds with a big spoon. Place the squash upside down onto cookie sheet and bake for 15 minutes. Then add ¼ tbsp to one half and salt lightly. Put squash back together so it looks whole and bake for another 15 – 20 minutes. You will know if it’s finished by taking a look at the squash, if it’s very shiny and moist looking on the outside and if a fork can penetrate the skin, then you’re good to go.

Take it out of the oven and let it cool for about 10 minutes. Otherwise it’s too hot to peel and you’ll burn yourself.

Once cooled, scoop out all the flesh and place it in a soup pot. Tip: I usually put on some dishwashing gloves and scoop everything out with my hands – it is so much easier and faster. Mash the squash up with your hands or a big spoon and add all other ingredients with the exception of the bacon. Once all ingredients are coarsely mashed, puree them with a handheld blender until very smooth.

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9 Comments Add yours

  1. nourishedmeadow says:

    Hrmmm, this sounds really good. I have two acorn squash on my counter that have been there forever too….time to use them up!! Thanks! (on the second line of the first paragraph of the recipe…you mean 1/4 tbsp of butter, correct?)

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    1. Hello! Yes, you are right, only 1/4 tbsp or 1 tsp works too. Just enough butter in one half of the squash to help tenderize it once you join the two halves back together for the last 15 minutes. I am so glad that you like this recipe, we love it because it’s light and so creamy at the same time. Isn’t it fantastic how well squash keeps? Enjoy! Jo

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  2. Sounds delicious. I made this Moroccan-style stuffed acorn squash over the weekend.
    http://michaelbeyer.wordpress.com/2010/09/10/moroccan-style-stuffed-acorn-squashes/

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    1. Wow, Michael, that looks amazing. I just said to my husband that I haven’t made my Moroccan meat balls lately. :-)…delish. Thanks for visiting! Jo

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  3. Just bought a few squash, acorns and butternuts, so this would be good to try later this week.
    We love squash and bacon, so this looks really tasty.
    I just made curry squash and coconut with chicken soup.
    We put a link on our page. It’s from Lifescript.

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    1. Hi Margie, could you please post the link here in our forum? I couldn’t find it easily on your page; we’d love to check it out, thanks!

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  4. Hello! I realize this is somewhat off-topic but I had to ask.
    Does managing a well-established blog like yours take a massive amount work?

    I am completely new to blogging but I do write in my diary everyday.
    I’d like to start a blog so I can easily share my personal experience and feelings online. Please let me know if you have any kind of recommendations or tips for brand new aspiring bloggers. Thankyou!

    Like

    1. Hello,

      It takes passion commitment, but if you write in your journal every day, you may enjoy blogging. Provide your readers with something interesting and you will be good to go. Good luck and happy blogging!

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