ROASTED WINTER SQUASH POTAGE WITH BACON CHEESE CROUTONS
A nice potage in winter, with a little something warm and crunchy to go with it, makes a perfect early supper on a cold night. Potage just means a hearty creamy soup that’s been simmered almost smooth, but not thinned down much. This one takes a little time, is a bit French-fussy, but oh, the reward at the end of the afternoon. Any winter squash will work—butternut, small pumpkin, etc, and the flavors can be adjusted to taste.
- 8 cups of cut-up squash
- ½ cup chopped onion (optional)
- 4-6 cups chicken or vegetable broth
- 2-4 tblsp butter
- 1 tblsp olive oil
- Dried thyme
- Dried sage
- Salt and pepper
- 2-4 tblsp maple syrup
Peel, clean and cut squash to 2” pcs (unpeeled squash may be pierced with sharp knife and roasted at 400’ for 45 min or so– cooled, then peeled and cut up). Toss peeled squash pieces with salt, pepper, onions if using, and olive oil—roast at 400’ until very soft. Transfer to heavy saucepan and add a little broth—mash well or use food processor/immersion blender until squash is almost smooth. Add more broth until mixture loosens. Add spices, butter and maple syrup. Simmer uncovered for an hour or so—adding broth from time to time as soup thickens. When soup starts to thicken for the final time, add the cream and heat gently to finish the potage.
- 4 oz grated sharp cheese
- 3 slices cooked, crumbled bacon
- 1 beaten egg
- A few drops of Tabasco sauce
Mix thoroughly and chill for ½ hour. Spread 2 tsp of mixture on thin baguette slices. Place on baking sheet—5 minutes or so in 400’ oven.
The Kitchen Hive