Difficulty: Medium - experience needed
10 oz Butternut Squash â€“ diced
½ Squash â€“ Any one you like (I used acorn) â€“ Diced
2 Slices Bacon
1 Tablespoon Olive Oil
1 Tablespoon Brown Sugar
1 Small Onion â€“ diced
1 Can Chicken or Vegetable Broth
1 Bottle Hard Cider â€“ Any variety 12 ounce
½ Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground All Spice
½ Cup Heavy Cream
½ Can Pumpkin Puree
1 ½ Cup Gruyere cheese
Preheat oven to 375. Add first 5 ingredients and roast for 30 minutes or until squash is fork tender.
While squash is roasting in oven, sauté onions in butter until translucent.
Remove bacon from squash and set aside.
Add the roasted squash to large soup pot. Add sautéed onions, broth, cider, and spices to the pot and let simmer for 10 minutes. Add cream to simmering mixture. Using a hand blender, (immersion blender), puree the mixture until creamy.
Stir in pumpkin and cheese. Stir to melt in cheese. Add bacon to soup and let simmer 5 minutes.
Top with popcorn or a nice crusty dinner roll.
Tips: If you find the mixture is too thick, thin it out a little with more cider or broth.