Wiki source code of Bacon, Feta, and Squash Soup

Last modified by Richard Johnson on 2018/08/03 23:23
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1 Preheat oven to 400F
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4 2 lbs peeled chopped butternut squash
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6 2 lbs peeled chopped sweet potatoes
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8 3 T good olive oil
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10 3 t dried thyme, crushed slightly
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12 2 t dried tarragon, crushed slightly
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14 1/2 tsp ground white pepper
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16 1 tsp truffle salt
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19 Mix all in a large bowl, then spread out evenly in a large sheet pan and roast 30 minutes, stirring half way. If, at 30 minutes, they aren’t roasted enough, add 10 minutes. Cool somewhat.
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22 In a large soup pot, combine the following:
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25 3 T butter
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27 2 C bacon bits
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30 Over medium heat, crisp the bacon bits in the butter. Remove from heat.
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33 Put the roasted veggies in a food processor or blender, adding enough water to blend thoroughly. It took 6 cups of water and 2 batches in my Vitamix. Add additional water to bring the total to 3 quarts (or more, depending on how thick you like your soup.) Also add:
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36 4 T Better Than Bouillon Chicken (Kelly & Sarah safe)
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38 2 t ground cumin
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40 1 C feta cheese, crumbled
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43 Taste and add additional seasonings as desired, checking for salt/hot/herb/sweet balance. Serve with additional feta, goat, or other hearty cheese, chives, bacon bits, toasted nuts, pepitas, or whatever else is desired.

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