Roasted Brussels Sprout, Bacon and Squash Soup

Yield: Serves 5-6

Before the tacky ghost and ghoul decorations pop up in anticipation for Halloween, October usually spooks us with a couple of snowfalls and below zero temperatures.

Yes, my friends, winter is on its way, and that means it is just as important to feel as warm and cozy around the dinner table as you feel when you put on that snowsuit before heading out to work. Maybe I’m being a bit dramatic, but at any rate, here is a comforting soup recipe you can look forward to cooking when you aren’t looking forward to going outside!

Ingredients

1 Tbs (15 mL) canola oil

6 pieces thick cut bacon, finely diced

16 fresh Brussels sprouts, quartered

2 Tbs (30 mL) maple syrup

1 large acorn squash, halved and seeds removed

1 bulb garlic, halved

2 cups (480 mL) water

¼ cup (60 mL) white wine

6 cups (1.5 L) vegetable broth

2 tsp ground turmeric

1 tsp ground ginger

½ tsp cinnamon

½ tsp chili flakes

To taste salt and pepper

Preparation

  1. Preheat oven to 375º degrees.
  2. Heat canola oil in a large pot on medium-high heat, add bacon and cook until it’s well-browned and just starting to crisp up, about 6-8 minutes.
  3. Remove from heat, transfer bacon to paper towel to absorb excess grease, and cool. Once residual fat in the pot cools, transfer to a small bowl and mix together with maple syrup.
  4. Place Brussels sprouts and squash on a baking sheet (or two), place garlic bulb in tinfoil, and drizzle all liberally with the bacon fat and syrup mixture. Cover the bulb completely in tinfoil and let everything roast in the oven.
  5. After 20 minutes, the Brussels sprouts should be nicely caramelized and the squash tender. Remove from oven and let the garlic continue to roast for another 20 minutes, then remove and allow to cool.
  6. Scoop out the flesh of the squash into a blender, add water and wine and puree until very smooth. Place puree into a pot with remaining ingredients, bring to a simmer on medium heat, and let cook for 20 minutes, uncovered.
  7. Squeeze out roasted garlic from bulb, give a quick chop and add to the pot along with the pre-cooked bacon and roasted Brussels sprouts. Let cook for another 5 minutes and then season to taste. Serve with warm, buttered bread to feel extra cozy and satiated.
https://culinairemagazine.ca/roasted-brussels-sprout-bacon-and-squash-soup/

Pin It on Pinterest