My loving and well intentioned husband took over for me in the kitchen tonight and made the butternut squash soup. But he decided to use bacon fat and I am (to say it nicely) not in love with the result. I usually use butter. What can I do to fix what us looking to me like a wasted batch of soup?
I'm thinking possibly turn it into something bacon tastes good with like a potato soup.
Will adding cream mask the bacon flavor?
Right now it contains:onion, celery, butternut squash and stock plus the offending bacon fat. It's been simmered and puréed.