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
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
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 SHOTS WITH CANDIED BACON
This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 shots, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
- Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
- Rough chop the white and light green parts (save tough green tops for making stock).
- In a large pot or Dutch oven, heat oil over medium low heat.
- Saute leeks for a few minutes, stirring occasionally, then add curry powder.
- Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
- Simmer 30 minutes.
- Puree the soup using an immersion blender, or a regular blender or food processor in batches.
- While soup is simmering, you can prepare the bacon.
- Preheat oven to 375 degrees F.
- In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
- Meanwhile, combine brown sugar, cayenne, and black pepper.
- Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
- Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
- Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.
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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