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Author Notes: 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
Makes about 8 cups
- 2 large dumpling squashes (about 5-1/2 pounds total)
- 1/2 large yellow onion, roughly chopped
- 4 garlic cloves (in their skins)
- Olive oil
- Salt & Pepper
- 4 fresh sage leaves
- 14.5 ounces chicken broth
- 1/2 cup water, plus additional if needed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 cup half-and-half
- 8 slices hardwood smoked bacon, cooked until crisp, then crumbled
- 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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup