The minute October rolls around, everybody goes insane about squash and pumpkins. Well, I had never tried a butternut squash, so this was an experiment for me: I figured bacon and sage would be tasty with it. But I also had to incorporate the coffee. Not bad, actually. It gave it a deeper flavor, which was nice with the bacon. Some crusty, buttered sourdough toast accompanied the meal. But get this: it tastes just as good CHILLED. Serve it as a shot with a pinch of bacon and sage!
BUTTERNUT SQUASH & BACON SOUP
1 small-medium butternut squash (halved, seeded and roasted)
2 cups chicken broth
1 cup prepared coffee
1/2 cup half of half 8-10 slices bacon, fried and diced
1-2 tbsp ground sage
1/2 tsp ground red pepper
2 tsp salt (or to taste)
Prepare squash: roast at 400 for about 20-30 minutes until a steak knife inserted enters easily. Set aside 10 minutes to cool, then cut in bite-size chunks. Put in food processor and blend, then add broth, coffee and half of half in steady streams. If mixture is too thick, add more broth. Transfer to saucepan over medium-high heat and add bacon, sage, red pepper and salt. Do a taste test and make adjustments where necessary. Serve with your favorite buttered toast.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg