A Cold Winters Zuppa

Zuppa... Soup... Consomme...stew.... Whatever you call it; call it GOOD!  When the weather is forecasted to be so bitterly cold in Northeast Ohio for the next week or so, I thought a simple, yet, yummy soup could warm up all my friends.

Cheers!

Roasted butternut squash soup with apples & bacon

2 bread boules(hollowed out & toasted)

1/4 c red onion, diced fine

2 T olive oil

2 butternut squash, medium sized(halved & seeded)

1 c brown sugar

1 stick butter

1 T cayenne pepper

1 pkg thick cut applewood smoked bacon

4 apples(peeled & diced fine)

4 quart heavy cream

2 quart fresh chicken stock

1/2 t. cinnamon

2 lb brussels sprouts(sliced)

1 head cauliflower(chopped)

2 T olive oil

salt and pepper

hot sauce

method:

1.in oven pan, place squash topped with sugar, butter & pepper.  roast in oven on 325 degrees until soft, about 40 minutes.  Remove pulp from skin.  Reserve.

2.in soup pot, heat 2 T olive oil and red onion until onion becomes translucent on medium heat.  add stock, cream and apples.  season with cinnamon, a little salt and pepper.

3.chop bacon and heat on medium heat in saute pan until crispy. remove from rendered fat.

4.in oven pan, toss sprouts & cauliflower with olive oil, salt and pepper. Roast at 325 for 15 minutes or until caramelized.

5.add squash to soup, reduce & puree if necessary(texture is up to you).  add bacon.

6.serve in toasted bread boule topped with sprout salad.