Recipe: Butternut, Bacon and Sage Soup

Serves 6

Optional: 1 ounce dried porcini mushrooms

1 cup hot water

1 medium butternut squash

1 tablespoon olive oil

3 thick slices bacon, diced (see Kitchen Note)

1 small red onion, finely diced

1 medium carrot, peeled and diced into ½-inch pieces

1 medium celery stalk, finely diced

2 medium cloves garlic, minced

1 red chile, seeded and finely chopped

1 large sprig fresh sage, plus 2 large leaves

4 cups reduced-sodium chicken broth

2 bay leaves

1 cup grated Parmesan cheese (save rind)

1 ½ teaspoons kosher salt

Freshly ground black pepper

1. Put the porcini in a bowl and add hot water. Set aside 10 minutes to soften. Drain through a paper towel-lined sieve, saving liquid and mushrooms separately. Press liquid out of mushrooms, chop mushrooms finely and set aside.

2. Pierce squash in several places. Set on a paper towel and microwave about 4 minutes on high powder. The squash should just be softened enough so it's easier to cut. Then cut into large hunks and remove the peel and seeds. Cut into about ¾-inch cubes and set aside.

3. In a 5-quart pot, heat olive oil over medium heat. Add bacon and fry until it begins to brown. Add onion, carrot and celery. Cover and cook 5 minutes, stirring occasionally. Turn heat to medium-high; add squash, garlic, chili and sage sprig, stirring to coat with oil. Add chicken broth, mushrooms with their soaking broth, bay leaves and rind of Parmesan. Cover and bring to a boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Remove sage, bay leaves and Parmesan rind.

4. Purée about half of the soup in a food processor or blender. Pour back into pot, stirring well. Cut 2 sage leaves with kitchen scissors into shreds and add to soup. Garnish each serving with Parmesan.

Times Kitchen Note: The bacon can be omitted from this recipe. Add an additional tablespoon olive oil.

From "Coloring the Seasons" by Allegra McEvedy