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Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup
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Roasted Butternut Squash and Bacon Soup is a cozy, comforting dish that combines the natural sweetness of roasted butternut squash with smoky, savory bacon. This creamy, hearty soup is easy to prepare, packed with nutrients, and perfect for any season, offering a luxurious texture and depth of flavor that warms you up from the first spoonful.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 6 slices bacon, chopped into bite-sized pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • Fresh herbs such as thyme or sage, for garnish and flavor
  • Smoked paprika or chipotle powder, for extra smoky flavor
  • Cayenne pepper or red chili flakes, for a spicy kick
  • Smoked tofu or mushrooms, as a vegetarian bacon substitute
  • Cashew cream, as a dairy-free alternative

Instructions

  1. Prepare and Roast the Squash: Peel and cube the butternut squash into evenly sized pieces for uniform roasting. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized around the edges.
  2. Cook the Bacon: While the squash is roasting, chop bacon into bite-sized pieces. Cook in a large pot over medium heat until crispy. Remove bacon and drain excess fat, reserving some fat for sautéing the aromatics.
  3. Sauté Onions and Garlic: In the same pot with bacon fat, add diced onions and cook until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes, stirring frequently to prevent burning, to develop sweet and savory flavors.
  4. Combine Ingredients and Simmer: Add roasted butternut squash to the pot along with the broth. Bring to a gentle boil, then reduce heat and let simmer for 10-15 minutes to allow the flavors to meld.
  5. Blend Until Smooth: Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and velvety. Return to the pot if needed, stir in the heavy cream, and season with salt and pepper to taste.
  6. Finish with Bacon and Herbs: Stir crispy bacon pieces into the soup and add fresh herbs like thyme if desired. Warm through for a couple of minutes, then serve piping hot.

Notes

  • Use a sharp knife for safely and efficiently peeling and chopping butternut squash.
  • Don’t skip roasting to develop the natural sweetness and complexity of the squash.
  • Save bacon fat for sautéing onions and garlic to deepen flavor.
  • When blending in a countertop blender, blend in batches to avoid spills.
  • Adjust creaminess by starting with less cream and adding more gradually to achieve your preferred texture.

Nutrition

Keywords: butternut squash soup, bacon soup, roasted squash soup, creamy soup, autumn soup, winter soup, gluten free soup, comfort food

Find it online: https://gourmetglazing.com/roasted-butternut-squash-and-bacon-soup/