Butternut Squash Soup with Bacon
This comforting bowl combines naturally sweet roasted squash with savory bacon, creating a perfect balance of flavors. It's an ideal choice for cool autumn days or cozy winter evenings.
Nutrition
Calories: 354kcalCarbohydrates: 18gProtein: 13gFat: 27gCholesterol: 74mgFiber: 3gSugar: 4g
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 small onion diced
- 2 cloves garlic minced
- 4 slices bacon chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg optional
- Fresh thyme or parsley for garnish optional
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Add olive oil to the pot, then sauté the diced onion and garlic until softened, about 5 minutes.
- Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the broth, bring to a simmer, and cook until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream, nutmeg (if using), and salt and pepper to taste. Heat through.
- Serve the soup in bowls, topping with the crispy bacon and a sprinkle of fresh thyme or parsley.
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