Butcher Thick Cut Bacon Butternut Squash Soup Recipes

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON

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.

BACON-WRAPPED CHICKEN AND BUTTERNUT SQUASH SHEET-PAN DINNER

Steps:

• Heat oven to 450°F. Line large, rimmed sheet pan with foil. Spray with cooking spray. In large bowl, mix olive oil, chili garlic sauce and 1/4 teaspoon salt. Add squash, and toss to coat; place squash in single layer on foil. Place wire rack on top of squash. Spray rack with cooking spray.
• In medium bowl, mix cream cheese, herbs and 1/2 teaspoon salt. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 tablespoons cheese mixture into pocket in each chicken breast. Wrap each breast with one piece of bacon, and secure with toothpicks. Place chicken on rack.
• Bake chicken and squash 30 minutes. Meanwhile, in small bowl, mix melted butter, brown sugar and soy sauce. Brush chicken with butter mixture; bake about 5 minutes longer or until chicken stuffing reaches internal temperature of 165°F and squash is tender. Top with more fresh herbs, as desired.

BUTTERNUT SQUASH AND APPLE CASSEROLE WITH BACON

Steps:

• Preheat oven to 400F and grease a 9×13 baking dish with 1 tablespoon melted coconut oil. Set aside.
• Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl.
• Season with salt and black pepper, to taste, and toss to combine.
• Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer.
• Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
• While the butternut squash mixture is roasting, heat a large frying pan over medium heat and add the bacon.
• Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes.
• Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease.
• Blot off remaining grease on top and set aside to cool for 5-10 minutes.
• Once cooled, discard the paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves.
• Season with salt and black pepper, as desired, and toss to combine.
• Remove squash from oven and top with the bacon-pecan mixture.
• Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove from oven and cool for 5 minutes before serving.

BACON BUTTERNUT SQUASH SOUP

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 AND BACON SOUP

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.

BUTTERNUT SQUASH SOUP WITH BACON

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.

BUTCHER THICK CUT BACON-BUTTERNUT SQUASH SOUP

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.