Recipes

Bacon & Butternut Squash Soup

There are many variations of this soup. This one comes from a place I used to work and is very popular

Satisfy your comfort food cravings with this delectable bacon and butternut squash dish. The hearty butternut squash is sautéed with crispy bacon, fragrant garlic, and luscious cream that gives a smooth and creamy texture. With just the right amount of maple syrup, this dish has a perfect balance of sweet and savory tastes that will keep you coming back for more. With its rich and comforting flavors, this dish is a perfect accompaniment to any meal, or can even stand alone as a delicious and indulgent dinner option.

 

Ingredients

 
  • 1 medium-sized butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 4 slices bacon, cooked and crumbled
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 cup white wine
  • 4 cups chicken broth
  • 1 tablespoon chicken soup base (or bouillon)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream or coconut cream for a vegan option
  • Salt and pepper, to taste
  • 1 tablespoon maple syrup
  • Toasted pumpkin seeds, for garnish
  • Fresh parsley or chives, for garnish
 
 

 

Directions

 

Preheat the oven to 400°F (200°C).

  1. Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 30-35 minutes or until tender and slightly caramelized.
  2. In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
  3. Add the diced onion to the pot and sauté until translucent. Add the minced garlic and chipotle pepper and cook for an additional minute.
  4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Add the roasted butternut squash to the pot along with the vegetable or chicken broth, chicken soup base, dried thyme, and ground nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
  6. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. If using a blender, be cautious of the hot liquid and blend in batches, allowing steam to escape.
  7. Return the soup to the pot and stir in the heavy cream or coconut cream. Season with salt and pepper to taste.
  8. Stir in the maple syrup for a touch of sweetness and balance.
  9. Heat the soup over low heat, stirring occasionally, until warmed through.
  10. Serve the creamy butternut squash soup in bowls, garnished with crumbled bacon, toasted pumpkin seeds, and fresh parsley or chives.