with optional Crispy Bacon and Cheese Tortellini
I’ve been a kitchen witch for as long as I can remember. One Christmas, my family planned to give me a Fischer Price Kitchen Playset, but we all came down with the flu or something. To keep me entertained while I recovered quicker than everyone else —they gave it to me early. Plus, cooking has always been a huge part of our holiday celebrations year-round, but there’s something extra special about winter. So I get it honest. The hearty meals shared in cozy settings, felt like little acts of magic, warming us from the inside out.
I hope your family enjoys this warm, hearty stew as much as we do. It’s bursting with flavor and perfect for those chilly, cozy nights.
I first created this recipe in high school after flipping through one of my mom’s Southern Living or Better Homes and Gardens magazines. I didn’t want to blend my squash into a smooth, chowder-like consistency—not that there’s anything wrong with that, but I love a good chonky stew. Plus, who wants to clean extra kitchen tools? Over the years, the recipe has evolved, especially with the addition of tortellini, which was a genius suggestion from my partner when he wanted a little extra protein.
Between the crispy bacon, the flavorful broth, and just the right amount of texture to keep it exciting, this stew has become a wintertime favorite. Pair it with soda bread, sourdough, and, of course, fresh butter for the ultimate cozy meal.
Let’s get cooking…
Ingredients:
• 1 lb thick-cut bacon, diced
• 1 medium onion, diced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1-3 garlic cloves, finely diced (or a spoonful of fermented garlic in honey, if you’re fancy like that)
• 1 bay leaf
• ¼ tsp marjoram
• Herbs & spices: Thyme, rosemary, black pepper, and/or crushed red pepper (approx 1 - 3 tablespoons - adjust to taste - follow your heart)
• plus salt to taste
• 2 quarts of stock (chicken, veggie, or whatever speaks to your soul)
• Optional: Splash of bourbon or wine for deglazing
• 1 bag of frozen cheese tortellini (optional)
• Toppings: Crispy bacon and thinly sliced aged gouda or Parmesan
Instructions:
1. Crisp It Up:
If you prefer more of a ham texture in your soup you can skip most of this step and just cook until the grease cooks out.
Start by frying your diced bacon in a deep Dutch oven or stew pot. Once crispy, remove the bacon and drain on paper towels. Keep 1-2 tablespoons of bacon grease in the pot (because flavor), and set the rest aside for later.
2. Veggie Magic:
While the bacon’s doing its thing, prep your veggies. Dice the onion, cube the squash, and ready your garlic. Toss the onions into the hot pot to deglaze with a splash of stock, bourbon, or wine. Once they’re soft and slightly translucent, add the garlic, herbs, and spices. Let them sweat it out together for a minute.
3. Liquid Time:
Add the butternut squash and stock to the pot. Bring it to a gentle boil, then check for WABS (Weak Ass Broth Syndrome). If your broth is lacking, rescue it with a drizzle honey, splash of soy sauce, and / or bouillon. Taste and adjust your seasonings until it just right.
4. Simmer & Soften:
Lower the heat, cover, and let it simmer for 25-30 minutes, or until the squash is tender.
5. Tortellini Twist: optional
Add the cheese tortellini to the pot and cook according to the package instructions.
6. Serve & Savor:
Ladle the soup into bowls and top with crispy bacon and your choice of cheese. Pair with some crusty bread and enjoy the cozy vibes!
Enjoy - I’d love to hear what you think - so if your make please take a pic and tag me letting me know what you think!
The latest variation took this form and was just as yummy!!!
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