Name: Butternut squash, almond, and bacon soup (Ajillo de calabaza)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; 1 lb (500 g) waxy potatoes; 9 oz (250 g) bacon, cut into pieces; Generous ¾ cup (200 ml) extra virgin olive oil; 1 butternut squash, peeled, halved, and seeded; 1¾ cups (9 oz/250 g) blanched almonds, toasted; 4 eggs; 2 large cloves garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Gonzalo’s multi-layered soup is packed with autumn and mountain flavors, so typical of the Alpujarras, plus a welcome crunch of almonds. The egg may seem superfluous, but its runny yolk adds an incredible unctuousness and binds the soup.

Ingredients

1 lb (500 g) waxy potatoes
1 butternut squash, peeled, halved, and seeded

Method

In a large pot, boil the potatoes until cooked, 15 to 20 minutes. Remove from the pot, retaining the cooking water, peel, and set them aside.

Cut the squash into chunks In a separate pot, boil the squash in lightly salted water until it is soft to a fork, about 20 minutes. Set aside in the cooking water.

Sauté the bacon in a little oil until crisp Remove from the pan, reserving