Description
A creamy and comforting butternut squash soup with crispy bacon, perfect for a chilly day. This recipe features roasted vegetables for enhanced flavor and a touch of green apple for balance.
Ingredients
Scale
- 3 cups butternut squash, cubed
- 6 strips thick-cut bacon
- 1 medium white onion, diced
- 4 cloves fresh garlic
- 1 medium green apple, sliced
- 1 teaspoon fresh ginger, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons sour cream, for serving
- 2 tablespoons pumpkin seeds, for garnish
Instructions
- Cook the bacon: Heat your Dutch oven over medium heat and cook bacon strips until crispy, about 8-10 minutes. Remove bacon and set aside, leaving 2 tablespoons of bacon fat in the pot.
- Prep your veggies: Preheat oven to 400°F. Toss cubed butternut squash with diced onion, garlic cloves, and olive oil on a baking sheet. Season with salt and pepper.
- Roast until golden: Bake for 30-40 minutes until the squash is tender and edges are golden brown.
- Prepare garlic: Gently squeeze the roasted garlic cloves out of their skins and add them to the Dutch oven with the other roasted vegetables.
- Blend it up: Add chicken broth and minced ginger to the Dutch oven with the roasted vegetables. Use an immersion blender to blend until completely smooth and creamy.
- Serve and enjoy: Taste the butternut squash soup with bacon and adjust seasoning if needed. Pour into bowls and top with crumbled bacon and sour cream.
Notes
- Buy pre-cut butternut squash to save time.
- Roasting the garlic is key for a better-tasting soup.
- Adjust soup consistency with more broth or by simmering longer.
- Cook bacon separately and add just before serving to maintain crispiness.
- This butternut squash soup with bacon freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal