BACON BUTTERNUT SQUASH SOUP
Don't have an immersion blender? Bacon butternut squash soup can just as easily be whipped up in a regular blender.
Categories butternut squash soup fall soups butternut squash soup bacon
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400ยบ. On a baking sheet, drizzle squash with olive oil and rub all over until coated. Place a slice of butter in each and season generously with salt and pepper.
- Bake until squash is tender, 1 hour.
- About 10 minutes before squash is finished baking, start soup: In a large pot over medium heat, cook bacon until crispy, stirring occasionally, 8 minutes. Drain half the fat and reserve some bacon for garnish.
- Add onion and cook until softened, then stir in garlic and thyme until fragrant.
- Once cool enough to handle, scoop squash from skin and transfer to soup pot. Pour over chicken broth and season with more pepper. Simmer 15 minutes.
- Place an immersion blender into soup pot and blend until squash is smooth and no chunks remain. (Alternatively, you can transfer soup in batches to a blender.)
- Ladle soup into bowls and top with reserved bacon and more thyme.
ROASTED BUTTERNUT SQUASH AND BACON SOUP
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
BUTCHER THICK CUT BACON-BUTTERNUT SQUASH SOUP
Nothing takes the chill off a day like a bowl of yummy butternut soup. And if it's good and garlicky with bits of chopped bacon in it? All the better.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook and stir bacon in Dutch oven or small stockpot on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels.
- Add onions and garlic to drippings; cook 5 min. or until crisp-tender, stirring frequently. Add broth, squash and seasonings; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until squash is tender.
- Blend soup, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.
Nutrition Facts : Calories 230, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 540 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 4 g, Protein 5 g
BACON-INFUSED BUTTERNUT SQUASH SOUP
Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.
Provided by Kim127
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon slices in large pot until crisp.
- Remove bacon and drain.
- Reserve 2 tbsp drippings in pan.
- Crumble bacon and set aside.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth.
- Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Process mixture, in batches, in a blender or food processor until smooth.
- (Hot mixtures will erupt out of blender if too full- believe me I know).
- Return mixture to pot.
- Stir in lime juice and next 7 ingredients.
- Simmer for 7-10 minutes or until thickened.
- Top soup with crumbled bacon and garnish with sour cream and red pepper.
Nutrition Facts : Calories 211.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 14.3, Sodium 691.6, Carbohydrate 37, Fiber 3.8, Sugar 12.4, Protein 6.7
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