• Butternut Squash Soup With Bacon! Posted on October 17, 2013

    Tagged as: chicken Cooking Kids Recipe Salt Seasoning sliced sweet

    Butternut Squash Soup With Bacon! Fall = temperatures dropping, leaves turning, pumpkins and squash. And then there's soup. There's something therapeutic about simmering soup on a cool day. Does the fact that I made soup twice in the past week mean I need therapy? I'll have to think about that...It's a simple dish to make, and if you pair it with a good roll and salad and you've got a filling meal for a cool evening. Are you thinking, that's great for me. But how will I get the husband/kids/males in my house to eat it? One word. BACON!

    The recipe calls for cooking a slice of bacon (yes, just one...not in my house lol) and laying it across the cup or bowl before serving. Brilliant. Bacon has magical powers. I cooked a few slices and they almost all disappeared before I served dinner. Throw bacon on anything, and guys will love it. Bacon makes everything better.

    Butternut Squash Soup

    Bacon, cut in half crosswise
    1 tablespoon unsalted butter
    1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
    2 1⁄2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
    3 sprigs thyme
    Coarse salt and freshly ground pepper
    1 3⁄4 cups chicken broth
    1 3⁄4 cups water

    Cook bacon over medium heat in large pot, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.

    Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.

    Working in batches, purée soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.

    Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.

    Serves 10-12


    -I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!

    thank you: http://www.abountifulkitchen.com/2013/09/butternut-squash-soup-with-bacon.html

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