CREAMY BACON ROASTED BUTTERNUT SQUASH SOUP
A rich and creamy butternut soup loaded with warm spices and crispy bacon.
Provided by Krista
Categories Side
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Add butternut squash, potato, and red pepper to a large bowl. Season with olive oil, salt, and pepper.
- Spread out on a baking sheet in a single layer.
- Bake for 25 minutes.
- In the meantime, heat a large dutch oven to medium high heat.
- Add bacon and cook until crispy. (about 5-6 minutes)
- Remove bacon from the pan using a slotted spoon and place on a paper towel lined plate and set aside.. Leave the remaining bacon grease in the dutch oven and add the onions to it. Saute onions until translucent, about 2-3 minutes. Add garlic to pan and saute for 30 seconds. Add in the fresh sage, fresh thyme, salt, pepper, and ground nutmeg. Saute for 30 seconds and add in the vegetable broth. Stir to combine.
- At this point the vegetables in the oven should be done. Add those vegetables to the dutch oven. Stir and cover. Let cook for 10 minutes.
- Add soup mixture to a blender and blend until smooth, or use an immersion blender.
- Serve, top with fresh herbs, crispy bacon, and chopped chives.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 143 calories, Sugar 4 g, Sodium 530 mg, Fat 6 g, Carbohydrate 21 g, Fiber 3 g, Protein 4 g, Cholesterol 6 mg
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
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
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
ROASTED BUTTERNUT SQUASH AND BACON SOUP
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
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.
CREAMY BUTTERNUT SQUASH SOUP
Make and share this Creamy Butternut Squash Soup recipe from Food.com.
Provided by Geo315
Categories Onions
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pepper, sour cream and Worcestershire sauce to personal taste.
- Dice up the squash and mix with the carrots, onions, broth and salt.
- Add pepper here if desired.
- Bring to a boil and then simmer for 30 to 40 minutes till all is tender.
- Next blend to a smooth cream.
- Add the Worcestershire sauce and cream to taste. Thats it! Simple and good. Geo.
Nutrition Facts : Calories 122.8, Fat 1.4, SaturatedFat 0.4, Sodium 862.1, Carbohydrate 23.3, Fiber 4, Sugar 6.2, Protein 6.4
CREAMY ROASTED BUTTERNUT SQUASH SOUP
Make and share this Creamy Roasted Butternut Squash Soup recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time P1DT7h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut squash in half lengthwise; remove seeds.
- Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
- Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.
Nutrition Facts : Calories 355.9, Fat 12.9, SaturatedFat 3.5, Cholesterol 14.7, Sodium 395.9, Carbohydrate 55.4, Fiber 7.3, Sugar 19.1, Protein 10
CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From the forums on Mothering.com. Sounds amazing! She says: WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much. I'm posting this here to make this week. ETA: I used 5 pieces of thick-cut bacon and 1 Braeburn apple, and 4 cups of water + 2 tsp of chicken boullion and 2 tsp of beef bouillion and forgot the lime and it is AWESOME!
Provided by lolablitz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
- Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
- Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
- If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
- Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
- Garnish with remaining bacon, sour cream, and red pepper.
Nutrition Facts : Calories 313, Fat 14.6, SaturatedFat 5.7, Cholesterol 26.5, Sodium 930.2, Carbohydrate 40.9, Fiber 6.3, Sugar 14.5, Protein 9.1
BACON-INFUSED BUTTERNUT SQUASH SOUP
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
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
THICK AND CREAMY ROASTED BUTTERNUT SQUASH SOUP
A heart warming soup with roasted butternut squash,with cinnamon,nutmeg ,maple syrup and curry.A perfect lunch for those chilly days..,but perfect anytime.
Provided by Chef Reg Jones
Categories Lunch/Snacks
Time 1h55m
Yield 6 us, 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 450 f.
- cut squash in half and scrape out seeds.
- drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.
- turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.
- remove from oven ,let cool till manageable.
- remove squash from skin and put into bowl.
- in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.
- add the broth,maple syrup,cinnamon,nutmeg and curry.
- bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.
- use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste -- Add parsley for garnish,or green onion.or both.
- this soup will freeze perfectly for 4 months, in air tight container.
- Enjoy this tasty soup with a sandwich,makes a great combo.
Nutrition Facts : Calories 197.3, Fat 9.3, SaturatedFat 1.3, Sodium 398.3, Carbohydrate 30.1, Fiber 5.2, Sugar 6.6, Protein 2.7
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- Stir in cooked squash and 6 cups broth. Bring to a boil over high. Cover, reduce heat to low, and simmer until carrots are tender, about 30 minutes.
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