Butternut Squash Soup With Bacon And Cheddar Recipes

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ROASTED BUTTERNUT SQUASH AND BACON SOUP



Roasted Butternut Squash and Bacon Soup image

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

1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives

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.

CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!



Cheddar Butternut Squash Soup, Lightened Up! image

Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook!

Provided by Sharon123

Categories     Cheese

Time 35m

Yield 4-6

Number Of Ingredients 10

2 lbs butternut squash, peeled and cut into chunks
4 cups vegetable broth (or chicken)
1 cup light sour cream
1/2 cup light cheddar cheese, grated
2 tablespoons butter
1/4 teaspoon cayenne pepper
salt
pepper
1 tablespoon brown sugar (optional)
2 stalks chives, cut into 1-inch pieces

Steps:

  • In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
  • Remove from the heat and let stand until warm, then puree in batches in the blender.
  • Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
  • Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

Nutrition Facts : Calories 260.4, Fat 13.3, SaturatedFat 8.2, Cholesterol 38.9, Sodium 191.8, Carbohydrate 31.1, Fiber 4.6, Sugar 5.2, Protein 8.4

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON



Roasted Butternut Squash Soup with Apples and Bacon image

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

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 ½ quarts chicken stock
½ teaspoon ground nutmeg
1 ½ cups sour cream

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 AND CHEDDAR



Butternut Squash Soup With Bacon and Cheddar image

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

2 ounces butter
1 small onion, sliced thin
4 -6 cups butternut squash, cubed
2 slices cooked bacon, chopped
4 cups vegetable stock or 4 cups chicken stock
1/2 cup cream
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 teaspoon sage
salt and pepper

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.

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