Butternut squash soup with mascarpone and bacon – This is a great soup for the holidays and can be served cold or hot, so it can be made ahead.
Ingredients for four people – Butternut squash soup with mascarpone and bacon
1 large butternut squash
8 oz mascarpone cheese (softened)
1/2 tsp allspice
1/2 tsp ground ginger
1/4 tsp clove
3/4 tsp cinnamon
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 cups chicken stock
1/2 TB IHeartBees Honey
1/4 lb pancetta or bacon
Preheat oven to 400 degrees F. Oil a baking sheet. Cut squash in half and remove seeds. Place cut-side down on baking sheet and roast until a knife goes through it easily. Allow to cool. While squash is roasting cut pancetta or bacon into small strips. Fry on low to medium-low heat until crispy. Place flesh of squash (not skin) in a large food processor (you may have to do this in batches). Add all the other ingredients except bacon. Buzz until smooth. Garnish with bacon. Serve.
About the show: Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.
I taught cooking classes, and served as a personal chef for individuals and small parties. I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications. I created and developed the popular “Food and Travel Nation” page on Facebook.
In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”. It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.
With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.