Butternut Squash Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 cups butternut squash, peeled, diced, seeded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 slices bacon
- 1 medium onion, diced
- 1 garlic clove, finely minced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 4 cups chicken stock
- 2 teaspoons thyme, dried
- 1 cup heavy cream
directions
- Preheat oven to 375 degrees.
- Cut and peel a butternut squash. Remove seeds and dice into chunks.
- approx 1 inch cubes. Yeild 4 cups diced.
- Toss cubes of squash in olive oil, salt, and pepper and place on a cookie sheet and roast in oven for 45 mins to 60 minutes or until cooked through.
- Some squash may cook for less or more time depending on type.
- Midway through roasting, toss squash cubes to turn for even browning.
- While squash is roasting, fry two strips of bacon until crisp in a heavy bottom pot.
- Remove bacon from pot and reserve approx 2 T bacon fat in bottom of pot.
- Reserve bacon for topping of soup later. Let drain on paper towel while soup cooks.
- Saute, onions, celery, and carrots until softened on medium heat in bacon fat.
- Add thyme and garlic to vegetable mixture in pot and cook for 1 minute.
- Add stock to vegetables and add squash once cooked with all juices from cookie sheet.
- Bring to boil and then reduce heat. Uncovered, let soup simmer 20 minutes.
- After simmering, remove from pot and puree all soup or put through a food mill until well pureed. Use caution when using a blender to puree the hot soup. Lid may blow off so hold a kitchen towel over lid and puree in small amounts at a time.
- Strain pureed soup through a sieve for a more silky soup or leave as is for a more rustic soup.
- Place pureed and strained soup back into pot and add heavy cream. May use 1/2 and 1/2. Then stir and mix well. Simmer 5 minutes.
- Taste for seasonings and add salt or pepper as needed.
- If the soup is too thick you may thin with more stock as needed.
- Crumble bacon on top and serve with croutons. See my recipe for homemade croutons that are perfect for this soup. Recipe #347693.
- You can also add 1/4 t cayenne pepper for some heat if you like a little spice.
- Also, try it with fresh pumpkin (fresh pie pumpkins) and use 1/2 t nutmeg in recipe and finish with a drizzle of maple syrup on top with the crumbled bacon. That would be a perfect autumn soup by the fire.
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RECIPE SUBMITTED BY
I love to eat and cook great food.
I have a recipe blog at:
cookingtheamazing.blogspot.com