Quick & Easy Gourmet: Butternut Squash, Bacon & Wild Rice Soup

It’s a little less subtle than the version I used to make for my wife, but it’s every bit as delicious. Serves 6 to 10, with maybe some for leftovers.

• 2   medium butternut squash, (peeled, seeded and cut into 1-2 inch pieces)

• ¼ cup olive oil

• Salt & pepper

• 6 cups chicken stock*

• 2 ½ cups medium diced onions

• 1 cup cooked wild rice

• 2 cups corn kernels

• 1 cup half-and-half cream

• ½ pound of thick cut bacon

* NOTE: Although making a homemade stock will send the flavors of your soup into the stratosphere, most people’s heavy schedules don’t afford them the time to watch and skim a simmering stock for 5 hours. In this case, canned or boxed low-sodium chicken or beef broth can be substituted and doctored to a similiar taste. Enrich the flavor by adding celery, carrots, 2 bay leaves, onions and leftover chicken bones, and then let it slowly boil for 20 minutes. Just strain the broth afterward and you’ve got a quick stock that will do in a pinch.

? Preheat oven to 400 degrees F.

? Season squash with oil, salt and pepper. Put on a baking sheet and roast for 45 minutes to 1 hour (or until soft).

? Cool, and then blend in a food processor with 2 cups of chicken stock until smooth. Set aside.  

? In a large saucepan over medium heat add the bacon and fry until crispy brown. Remove bacon, crumble and set aside. Discard bacon grease, leaving 1 tablespoon of bacon grease in the pan.

? Sauté onions on medium-low heat in the bacon grease until they turn soft and translucent.

? Add corn and sauté mixture for 4 to 5 minutes.

? Add the remaining stock and the squash puree mixture. Bring to a boil.

? Reduce heat to medium-low, cover and simmer for 15 to 20 minutes.

? Stir in the cooked wild rice & crumbled bacon and continue to cook for 10 to 15 minutes.

? Remove from the heat, stir in the half-and-half and add salt & pepper to taste. Serve with crumbled bacon and a slice of toasted marbled rye.