The weather has finally changed. There is a chill in the air and a rumble in our tummies for something warm and hearty.
This is a soup I only make during winter months. Roasted Butternut Squash and bacon soup. *drools. The smokey bacon flows through the soup and is complimented by the sweetness of the roasted onion and butternut squash. One of my favorite pairings to be honest. Tis the season of the soup! Tomato, Potato, Butternut Squash and Chicken noodle! Today we focus on this creamy and filling dish!
This is another easy recipe. One that has a wonderful flavor. Here are the ingredients you will need:
- One butternut squash
- One Green Apple
- One heavy whipping cream
- Some milk
- One onion
- Your favorite Bacon, a pound
- Next time I do this I’ll be trying some paprika or turmeric.
- Salt or garlic salt, whichever you like. I have a pretty pink Himalayan salt (so good for you) I use along w a garlic salt.
Take the apple and butternut squash. Cut the apple up and put into a small pan and pop into a 400 degree oven. This will cook faster than the butternut squash, so keep an eye on it and this is why I cook them separate in the beginning so I can take it out and then finish roasting it later combined with the rest. I’ve read you can peel a butternut squash. Seems very time consuming to me, if you can do it, high five. Me, well I cut that bad boy in half, scooped out the seeds and put some salt on it and threw it in as is. You will want to bake it until you can softly put a fork through it. Take it out and let it cool a minute or two.
Into the same pan, scrape out the squash (careful it is hot!), combine with the apple in the big pan. Cut up the onion and toss into the pan. You choose if you’d like half or a whole. I used one small whole one but could do a large half. Now cut up like three strips of bacon into small dime sized pieces and scatter all over. You’re going to roast it all together for another 30-45 mins, making sure the bacon is cooking. While this is roasting, cook the rest of the bacon. You can do this on stove top or on a foiled pan in the oven as well.
Once it is all done, scoop it into a blender and pour in some heavy whipping cream and puree. You’ll do this with all of the roasted ingredients. Sometimes People like a bit of solid in the soft food so if you want to keep some not pureed, by all means go for it. I use the bacon that you just cooked, broken up into the soup for my crunch. Keep doing this, adding more and diluting it. You may even need to scrape it into a pan to make room for the last bit to be blended. Now add the milk to how thin or thick you’d like your soup to be.
Now break up some of that bacon and top or mix in! But there you have it! An amazingly flavorful soup that’s delicious and has that bacon richness to it. Enjoy!