Oh, Wisconsin. I love you so. One day spring is here, and everyone floods outside, bringing out the bikes, scooters, beer and frisbees. The next, snow blankets the ground, and kids head out begrudgingly in snowsuits while parents try to stay sane. Usually with a strong cocktail in hand. For me at least, it means soup season is still here, and I love soups. I am a huge fan of squash soup, and when I was gifted homemade marshmallows it reminded me of a sweet potato-marshmallow soup I had at a restaurant one time. Yes, soup with marshmallows. The sweet, creaminess of winter squash marries perfectly with the airy and light marshmallows, salty bacon and fragrant spices. It’s also a great excuse to buy more wine.
1 medium onion, diced
1 inch chunk fresh ginger, grated
1 large clove garlic, crushed
1 tsp ground turmeric
1/2 tsp ground cardamon
1 tsp guajillo powder, or cayenne/chipotle if you like heat.
1/2 cup delicious white wine
6 cups vegetable stock
2 cups (roasted winter) squash
2 medium potatoes, peeled and cubed
1/2 – 3/4 cup whole milk
4 bacon slices, cooked and crumbled*
homemade marshmallows – recipe here* http://www.epicurious.com/recipes/food/views/Homemade-Marshmallows-51152000
salt and pepper to taste
Saute onions in olive oil over medium heat.
After onions have softened and begin to brown just around the edges, add ginger, garlic and dry spices and stir constantly for about 10 seconds.
Pour in wine and stir again, scraping spices off bottom of pot.
Add stock or water, cubed squash and potatoes
Simmer, covered, over low heat until squash and potatoes are tender, about 30 minutes.
Using an immersion blender or a blender, puree soup until smooth. Add milk or cream and blend. Add more stock or milk until it reaches desired consistency and creaminess.
Add salt and pepper to taste. Serve with toast and devour.
*These can be made ahead!