Save on Heat the Old Fashoned Way - Eat Soup! Roasted Sweet Potato, Thai Curry Squash & Roasted Squash with Crispy Bacon

Brrrrr! It sure has begun getting cold in Denver earlier than planned--we've already had our first snow a few weeks ago. Fall is definitely upon us. During those cold times, I love putting a big pot of hearty and satisfying soup on the stove to keep my body warm! I was recently gifted a bundle of recipes from my, well I suppose 'great-cousin,' (or would it be 'second cousin?'), Denyce from Florida. I am thrilled to have some new fantastic soups to concoct and create. These rich entries have come highly recommended from her cache, and are absolutely delicious!

Roasted Sweet Potato Soup

5 Med. Sweet Potatoes (abt 2 Lbs)

2 Tbls Butter

1 Med.onion

2 Stalks of Celery, chopped (abt1 C)

6 C Chicken Broth

1 Med. White Potato, peeled, diced (abt 1 C)

1/3 C Maple Syrup

1/8 teas Ground White Pepper

2 Tbls. Light Cream (Optional)

Either bake the sweet potatoes @ 400º abt 1 hour ('til fork tender) or cook in microwave.  Scoop out pulp and set aside.

Heat butter in 6 Qt saucepan over med. heat.  Add onion and celery and cook until tender.  Add the white potato and broth. Heat to a boil.  Reduce heat to low and cook for about 15 minutes until the potato is tender.  Add maple syrup, cream, white pepper and reserved sweet potato.

Use a blender (small batches)  to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan.    

Thai Curry Squash Soup

2 Tbls Veg. Oil

2  teas. Red Curry Powder

1 Butternut Squash, peeled, diced (abt 2 1/2 Lb - 6 C)

1 Lg. Onion, chopped

1 Tbls Fresh Grated Ginger

3 C Chicken Broth

1 Can (15 oz) Cream of Coconut

Heat oven to 425º  Put curry and oil into a bowl, add squash and onion..toss to coat.  Place into a baking pan and roast for about 25 mins until squash is tender.

Put vegetables and ginger into a 3 Qt saucepan.  Stir in the broth and cream of coconut.  Heat to a boil.  Reduce heat to low.  Cook for abt 20 minutes.

Use a blender (small batches)  to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan.  

Roasted Squash Soup with Crispy Bacon

1 Small Butternut Squash, diced (abt 1 1/2 Lb - abt. 4 Cups)

1 Lg. Onion, sliced (abt 2 C)

3 Tbls Olive Oil

3 C Chicken Broth

1/2 C Heavy Cream

1/4 C Real Bacon Bits (or 4 slices of bacon)

Heat the oven to 425º .  Put squash and onion in roasting pan.  Put in oil and toss to coat.  Bake for 25 minutes until squash is tender.

Place squash and onion into a 3 Qt saucepan.  Add broth, cream and bacon bits.

Use a blender (small batches)  to blend the soup. Return to pot, season, and simmer until heated.

*I use an emulsion wand right in the pan. 

**I think it would be a tasty amendment to add some brown sugar, and cook up the bacon in the oven first before crumbling into the soup.