Soup. It needs no explanation – everyone knows what it is and it’s been around for a millennia. There are so many variations. I love the combination of vegetables and fruit. There’s something so opposite about the two that you’d think there’s no way they belong together in the same pot…but trust me, the two are a marriage made in heaven. Throw in some cheese and bacon and you’ll be singing hallelujah! The idea of roasting squash with apples may sound a bit odd but fondly enough they end up being best mates. Granny Smith apples are tart but when roasted the apples become sweeter as does the squash. Top this with the distinctive flavor from goat’s cheese and smoky accents from the bacon, it’s a soup that will have you coming back for more.
adapted from What Katie Ate
1kg squash, peeled, seeds removed, cut into small chunks
2 teaspoons cumin powder
2 teaspoons sage powder
2 Granny Smith apples, peeled, cored, cut into small chunks
8 strips bacon
1 onion, chopped
3 garlic cloves, crushed
5 cups chicken stock
120g goat’s cheese
sea salt and freshly ground pepper
1. Preheat the oven to 350f and line a baking tray with baking paper.
2. Place the squash, cumin, sage and 2 tablespoons olive oil in a large bowl and season, then toss to combine. Place onto the tray, arrange in a single layer and roast 15 minutes. Add apple and cook for a further 10 minutes or until tender.
3. Meanwhile, in a frying pan over medium heat add bacon and cook. Set aside to drain on paper towel.
4. Clean out the same pan and heat 1 tablespoon olive oil in the frying pan. Add the onion, garlic and cook until softened.
5. Transfer the squash mixture to a large saucepan along with 2 cups of stock and half the cheese. Use an immersion hand blender and whiz until smooth. Add remaining stock to pan and heat until hot.
6. To serve, top soup with bacon and remaining goat’s cheese. Season to taste.
The Culinary Chase’s Note: I used 4 cups of broth as I like my soups hearty and thick. Enjoy!