Bacon Infused Butternut Squash Soup Recipes

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BACON BUTTERNUT SQUASH SOUP



Bacon Butternut Squash Soup image

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

2 medium butternut squash, halved, seeds scraped and discarded
3 tbsp. extra-virgin olive oil
2 tbsp. butter, cut into 4 slices
kosher salt
Freshly ground black pepper
10 slices bacon, diced
1 small onion, diced
2 cloves garlic, minced
1 tbsp. fresh thyme leaves, plus more for garnish
6 c. low-sodium chicken broth

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 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

BACON-INFUSED BUTTERNUT SQUASH SOUP



Bacon-Infused Butternut Squash Soup image

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

6 slices bacon
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 granny smith apple, peeled and finely chopped
2 garlic cloves, chopped
4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
1 (32 ounce) container fat-free low-sodium chicken broth
2 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/4 cup whipping cream
sour cream (for garnish)
ground red pepper (for garnish)

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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