It’s Food Day 2012 and my contribution is a simple soup recipe. Last year, I celebrated Food Day with Steamed Butternut Squash. I just can’t part with autumn’s star vegetable: squash, so it’s going to steal the show again this year.
Butternut Squash Soup
1 small butternut squash, cubed
1/4 lb salted pork or bacon, thinly sliced
1 small onion, roughly chopped
2 cups water or vegetable broth
Salt to taste
In a heated stockpot, add the sliced pork. Heat until the pork slices are crisp, then remove. Sauté onions in leftover drippings. When onions are softened, add the cubed butternut squash. Mix everything then add the broth or water. Let simmer until squash is soft then turn off the heat. If pureeing the soup in a blender, make sure to allow the mixture to cool first. Otherwise, use a handheld blender, or smash the softened squash with a potato masher.
Test the soup if it needs additional salt. If using salted pork or bacon, remember that they’re already salty on their own so you only need to add a pinch of salt to taste.
Serve with a smile and a bit of cream (or crispy bacon pieces!).
FoodDay.org is giving away free Food Day Recipe Cards and a free Food Day Cookbook. Celebrate Food Day everyday by “eating real”.