Squash Bacon And Swiss Cheese Soup Recipes

SQUASH, BACON, AND SWISS CHEESE SOUP

Steps:

• 1. Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting very little. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all fat from the bacon and roughly chop it into small pieces.
• 2. Heat oil in large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
• 3. Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, and or until the squash and potatoes are tender.
• 4. Blend the cornstarch with 2 tablespoons water and add to soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot pepper sauce to taste. Ladle the soup into warm bowls and sprinkle cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

FALL BRODO WITH ACORN SQUASH, SWISS CHARD, AND BACON

Steps:

• Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
• Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
• Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
• Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
• In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
• Using a slotted spoon, remove the bacon and drain on paper towels.
• Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
• When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
• Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
• Add in the chard and cook until it wilts, for 1-2 mintues.
• Taste and season with salt and cayenne pepper.
• To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.