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 400º. 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.
BUTTERNUT SQUASH AND CANNELLINI SOUP WITH BACON
Steps:
- Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)
- Ladle soup into bowls. Garnish with chopped bacon and serve.
BUTTERNUT SQUASH SOUP WITH APPLE AND BACON
I got this recipe from a co-worker. It is delicious. Vegetable broth can be substituted for the chicken broth. You can also add a little garnish of shredded cheese or croutons/bread crumbs if you wish.
Provided by Micki Lea
Categories Apple
Time 40m
Yield 6-7 Cups, 6-7 serving(s)
Number Of Ingredients 7
Steps:
- In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown).
- Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables).
- Add the broth, scraping up any browned bits in the pot with a wooden spoon.
- Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes.
- Remove from heat & let cool somewhat.
- Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender).
- Taste and add more salt and pepper if needed.
- Reheat the soup and garnish each serving with the remaining bacon.
Nutrition Facts : Calories 173.2, Fat 6, SaturatedFat 1.9, Cholesterol 7.2, Sodium 532.3, Carbohydrate 27.7, Fiber 4.4, Sugar 7, Protein 6.4
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.
Provided by LEXINOLE29
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 29.2 g, Cholesterol 19.8 mg, Fat 10.4 g, Fiber 6.6 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 947.4 mg, Sugar 9.6 g
BUTTERNUT SQUASH SOUP WITH BACON
Searching for a cozy and comforting soup recipe? Our Butternut Squash Soup with Bacon recipe will come to the rescue! With crispy bacon, flavorful garlic, colorful squash and more, this butternut squash soup with bacon will definitely warm both your heart and soul.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving bacon drippings in pan; drain bacon on paper towels. Add onions and garlic to reserved bacon drippings; cook and stir 5 min. or until crisp-tender.
- Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
- Add cream cheese; cook 3 to 5 min. or until completely melted, stirring constantly with whisk. Serve topped with bacon.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 5 g, Protein 9 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
BUTTERNUT SQUASH AND APPLE SOUP WITH BACON
Steps:
- In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
- In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
- Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
- In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
- Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
- Serve soup topped with crumbled bacon and accompaniments.
SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP
Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
- Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
- Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
- Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
- Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
- Puree the soup in a blender or food processor in small batches.
- Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!
Nutrition Facts : Calories 181.4 calories, Carbohydrate 29.2 g, Cholesterol 12.3 mg, Fat 6.2 g, Fiber 5.2 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 601.7 mg, Sugar 9.1 g
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