Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World by Elettra Wiedemann

Author:Elettra Wiedemann [Wiedemann, Elettra]
Language: eng
Format: azw3
Publisher: Scribner
Published: 2017-06-06T04:00:00+00:00

Quick Kuri Squash Soup with Bacon and Goat Cheese

Serves 4 to 6

This soup is thick and rich and perfect for those cold, rainy days when all you can do is cook and chill in front of Netflix.

4 slices bacon, cut into 1-inch pieces

3 cups low-sodium chicken stock

Kosher salt

1 kuri squash, halved, seeded, and chopped into 2-inch pieces (no need to peel)

1 lemon, juiced

1 (8-ounce) container prewashed spinach

4 to 6 tablespoons goat cheese

1. In a large pot, cook the bacon over medium-high heat until it is browned and crispy, 4 to 5 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.

2. Add the chicken stock to the pot with two generous pinches of salt, and the kuri squash. Bring to a boil, then reduce the heat, cover, and cook until the squash is tender, about 15 minutes.

3. Reduce the heat to a simmer and use an immersion blender to puree the soup. Add the lemon juice and more salt to taste. Stir to combine. Throw in the spinach and stir until it just starts to wilt.

4. Transfer to serving bowls and garnish each with the goat cheese and a pinch of the bacon.

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