Butternut Squash Soup

Butternut Squash Soup

Add one more item to the list of foods I've never had before...the butternut squash.  Right now is the perfect weather for a nice and creamy soup.  Add the two together and voila!

The Guinea Pig has been wanting to help cook.  This seemed like a harmless enough recipe to let him have a go and let me try something new.  I acted as his sous chef and helped out with chopping and peeling and such.

We chose to skip the chicken broth as the aroma from garlic and caraway seeds in bacon fat was a strong enough for us.  We also skipped the vinegar.  We went with a brown sugar bacon and cooked up 5 slices knowing that we would surely nibble on the extras.  We hoped to have enough bacon left over by the time the soup was ready for consumption.

The butternut squash became tender a lot sooner than I expected it to.  Almost on par with the timing of the apples.  Carrots, on the other hand, took quite a bit longer.  In the end, after 20 minutes of cooking and some pureeing, all was well.

We added a teaspoon and a half of salt and 5/8 of a teaspoon of pepper to season.  Soup came out absolutely delicious!  However, there was some flavor seemed overpowering.  Next time we'll try to use only 3/4 teaspoon of caraway seeds.

We ate all the bacon, that was supposed to be enough for the whole pot of soup, between the two servings and munching.  We are bacon fiends after all.