Creamy Squash and Bacon Soup | CUESA

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Returns March 17, 2022

Creamy Squash and Bacon Soup


from Capay Organic -

Serves 6


4 slices thick-sliced bacon
½ cup chopped onion
1 cup chopped celery
1 cup peeled and diced potato
2 cups apples, peeled, seeded and diced
4 cups chicken stock
2 cups cooked Delicata squash
1 teaspoon salt
1 cup heavy whipping cream
1 cup orange juice
1 cup coarsely chopped hazelnuts
¼ teaspoon pepper
¼ teaspoon curry powder


  1. Cook squash by cutting it in half lengthwise and placing it upside down in a baking pan. Add ½ inch water; bake in 350 degree oven until softened, about 60 minutes, depending on size of squash.
  2. In a skillet, fry bacon until crisp; drain on paper towels. Crumble and set aside. Save 2 tablespoons of bacon fat, pour off the rest.
  3. Over medium-high heat, sauté onion in fat until softened. Add celery, potato & apple; cook another 3 minutes, stir often. Mix in squash and chicken stock. Simmer until vegetables are soft.
  4. In a food processor, process mixture until smooth. Return mixture to pan, add orange juice, cream, salt, pepper and curry. Heat to simmering, adjust seasonings, then add hazelnuts and bacon.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »