CARAMELIZED BUTTERNUT SQUASH SOUP
Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.
Provided by Christel Boyd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
- Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
- Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.9 g, Cholesterol 22.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 4.6 g, Sodium 788.4 mg, Sugar 6.7 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.
BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Provided by Good Food team
Categories Buffet, Starter
Time 15m
Yield Makes about 8 shots
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning halfway through cooking.
- Reheat the soup, then divide evenly between 8 espresso cups or large shot glasses. Serve drizzled with cream and sprinkled with chives, with a crispy pancetta soldier for dipping.
Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR
Make and share this Butternut Squash Soup With Bacon and Cheddar recipe from Food.com.
Provided by The Miserable Gourm
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
- Add chopped bacon, butternut squash and stock.
- Cook 30 minutes or until squash is tender.
- Add sage and salt and pepper to taste.
- Using an immersion blender, blend soup until smooth.
- Add cream, sour cream and cheese and heat through, stirring to melt cheese.
- Serve with toasted bread croutons, or crostini.
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.
TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Provided by Rhoda Boone
Categories Dinner Winter Fall Butternut Squash Parmesan Hazelnut Bacon
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
- Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
- Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
- Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
- Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
- Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
- Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
- Do Ahead
- Squash shells can be filled (not baked) 2 days ahead; cover and chill.
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- Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss the cubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt. Place in the oven and roast until the squash is tender, about 20-25 minutes.
- Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes.
- Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.
- In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches). Garnish with chopped candied bacon and a dollop of whipped cream.
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