Harvest Time Soup
I love fall, the crisp scent of leaves and cold air. I also love fall veggies. This soup is pumpkin soup and is a family favorite. You can get fancy and add apples or pears and even serve in a small pumpkin.
8 pieces of Bacon (12 if you love bacon, and who doesn't?)
1 Shallot minced
Cook bacon and remove to a plate, once cool, break into pieces to sprinkle over soup later. Drain most of the fat from the pan leaving about 1 table spoon. Add shallot and saute until just turning brown.
1 large Butternut Squash (remove skin and seeds and cut into cubes)
1 49 ounce Swanson's reduced sodium chicken broth
1 29 ounce can of Pure Pumpkin Puree (say that 3 times fast)
8 Whole black peppercorns
8 ounces of whole cream
Salt to taste (I do this at the end)
In a large dutch oven or a crock pot, add all of the ingredients (except bacon and salt). Make sure you include the fat from sauteing the shallot. If using a crock pot, cook on high for 3 to 4 hours. If using a dutch oven, bring to a boil and then reduce to a simmer for about 30 - 45 minutes and squash is very tender. Once soup is done, puree 3/4 of the mixture and lightly mash the remaining 1/4 to add texture. I use an immersion blender. Be careful, the soup will be very hot! Stir in cream and ladle into a bowl. Sprinkle bacon on top of soup.
Nothing is better in Western New York in January than a hot bowl of soup. I love soup with a fresh biscuit or chunk of Italian bread.
Makes 3 quarts (approximately 12 servings)
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon butter
- 2 cups beef broth
- 2 cups of beef onion soup
- 4 cups water
- 1 ½ pounds of cook and drained ground beef
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup quick-cooking barley
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 to 2 bay leaves
- Brown beef in a skillet and drain.
- In a Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
- Add the broth, onion soup, water, tomatoes, barley, salt, pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves.
- If you are freezing, cool completely before placing in a storage container or ziploc bag.