Butternut Squash Soup with Bacon and Leek St. Benoit Yogurt Cheese | CUESA

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Butternut Squash Soup with Bacon and Leek St. Benoit Yogurt Cheese

Source:

Kristina de Korsak, St. Benoit Yogurt.

Serves 8

 

INGREDIENTS

1 medium butternut squash (about 4 ½ cups chopped)
2 cups milk
2 cups water
Coarse gray sea salt
½ package Fatted Calf bacon
2 large leeks
1 crock St Benoît Yogurt cheese
6 slices country loaf (Pullman, campagne, levain, etc.)
2 tablespoons butter
Fine sea salt

PREPARATION

  1. Peel and chop the butternut squash. Place squash, milk, water and sea salt in a large pan, cover and simmer 30 minutes or until squash is tender. Meanwhile, cook the bacon until crisp, drain and reserve 2 ½ tablespoons of the rendered fat. Crumble bacon and set aside.

  2. Carefully clean the leeks and chop the white part finely up to where the leeks are light green (reserve the darker green tougher parts for stock on another day). Sauté the leeks in 2 tablespoons of the rendered fat and ½ teaspoon of sea salt until slightly browned, soft, and translucent. Add the leeks to the cooked squash, reserving 2-3 tablespoons of the leek mixture for the yogurt cheese topping. Purée the leeks and squash until smooth. Mix the remaining reserved leeks and the remaining ½ tablespoon of rendered fat into the yogurt cheese.
  3. For the croutons, coarsely chop the bread (day old is best). Place butter and bread on a cookie sheet in a 350F oven. Stir as the butter melts and to brown evenly. Sprinkle with sea salt.
  4. Serve the soup warm with croutons, a dollop of the leek yogurt cheese and top with crumbled bacon. Bon appétit!

 

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