This soup was pretty easy to make although roasting the yams and squash took 45 minutes . I added a very small amount 1/8 teaspoon or less of nutmeg. Would be a great weekend lunch treat.
Roasted Acorn Squash and Garnet Yam Soup
Serves 4 as an appetizer; 2 as a main dish
1 medium acorn squash, peeled, seeded, and cut into large cubes
2 medium garnet yams, peeled and cut into large cubes
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tablespoon olive oil
1 oz. slab bacon (or 2 slices bacon), finely diced
2 apples, peeled, cored, and diced
2 cups chicken stock
sour cream, to garnish
1. Toss the squash and yams with the salt, pepper, and olive oil. Roast at 450ºF for 45 minutes, or until tender.
2. While the vegetables are roasting, cook the bacon in a small skillet over medium-low heat until fat is rendered and bacon is crispy. Using a slotted spoon, scoop the bacon out and set aside. Turn up the heat to medium high, and add the apples. Toss to coat with the bacon fat, and cook, stirring frequently, until apples are browned.
3. Using an immersion blender (or in a regular blender), blend the roasted vegetables, half the crispy bacon, and chicken stock together until you have a smooth purée. Check the seasoning, and add salt and pepper if necessary. Serve hot, garnished with the caramelized apple, the remaining crisped bacon, and a dollop of sour cream. Enjoy!