Acorn Squash Soup with Apple and Bacon

Servings: 4 | Serving size: about 2 cups for a main course serving or 1 cup as a side dish

Cooking Time: 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Like many soups, this is actually better if refrigerated overnight and reheated.

Preheat the oven to 325°F.

Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and place the skillet in the oven. Roast for about 50 minutes until the squash is tender.

Remove, let cool and then peel the squash. Discard the peel.

While the squash is roasting, place the bacon in a medium sauce pan over medium heat. Cover. Turn the bacon occasionally. Cook slowly until most of the fat has been rendered and the bacon is crispy.

Remove the bacon and set on a paper towel. When cool, dice the bacon.

Add the shallots to the pan with the rendered bacon fat and cook for about 2 minutes, stirring frequently.

Add the apples and cook for about 5 minutes, stirring frequently. When the apple is slightly soft, remove the apple-shallot mixture to a plate and set aside to cool.

When the squash is done and peeled, place the flesh in the sauce pan. Add the water, and using a stick blender, puree until smooth. (Alternatively, puree in a blender with the water and then place in the pan.)

Add the milk, marjoram, salt and pepper and stir. Add the apple-shallot mixture and the crumbled bacon. Cook over low heat for about 10 minutes.

Serve.