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1
With a very sharp knife, cut off stem and blossom ends of squash.
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2
With a potato peeler, slice off skin.
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3
Cut squash in half lengthwise; scoop out and throw away seeds and strings.
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4
Cut squash into 1-inch cubes.
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5
You should have about 8 c..
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6
In a soup kettle, fry bacon till crisp.
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7
Remove and drain on paper towels.
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8
Add in 2 Tbsp.
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9
butter to the bacon fat and heat.
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10
Add in squash and saute/fry over high heat, stirring often, till chunks begin to caramelize and turn brown, about 5 min.
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11
Add in remaining butter and onion.
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12
Season with salt and pepper.
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13
Reduce heat to medium and cook till onion is softened, about 5 min longer.
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14
Increase heat to medium-high, add in vermouth and stir till the liquid is absorbed.
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15
Add in cider.
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16
Bring to a boil, reduce heat, cover and simmer for 15 min.
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17
Meanwhile, combine ginger and whipping cream in a small saucepan.
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18
Boil over high heat, whisking constantly, till cream is reduced to 1/2 c.. Set aside.
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19
In batches, puree soup in a food processor or possibly blender.
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20
Return to kettle and add in additional cider, if necessary, to produce a thick, soupy consistency.
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21
Stir in nutmeg and crumble in bacon.
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22
Heat through.
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23
Ladle soup into 8 bowls.
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24
Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern.
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25
This recipe yields 8 servings.
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26
Comments: This is a very rich-tasting soup.
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27
One you can be proud to serve your guests.
