On a whim, I picked up some dumpling squashes at the farmer's market, just because they were pretty. A roast and a whirl in the blender later, they were soup! The sweetness of the squash is balanced by the salty bacon on top for a complete meal in a bowl. This makes a HUGE batch of soup, but it freezes well! —foxeslovelemons
about 8 cups
large dumpling squashes (about 5-1/2 pounds total)
large yellow onion, roughly chopped
garlic cloves (in their skins)
Salt & Pepper
fresh sage leaves
water, plus additional if needed
slices hardwood smoked bacon, cooked until crisp, then crumbled
In This Recipe
Preheat oven to 375º. Cut squashes in half and scoop out seeds. Place squashes on one rimmed baking pan, and onion and garlic on another rimmed baking pan. Drizzle everything with some olive oil, and season well with salt and pepper. Transfer to oven. Roast onion and garlic about 30 minutes or until onion is golden brown; remove garlic from skins. Roast squash 60 minutes or until very tender. Let squash cool 10 minutes.
Scoop squash flesh into blender. Add broth, water, cumin, paprika, turmeric and roasted onion and garlic. Blend until smooth. Add half-and-half; blend until well combined, then salt to taste. If a thinner consistency is desired, add additional water in 1/4 cup increments until you're satisfied.
Transfer soup to large saucepot. Heat over medium heat until hot, stirring ocasionally. Serve soup garnished with bacon.