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Roasted Butternut Squash Soup: 1 Amazing Recipe

Roasted Butternut Squash Soup
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This Roasted Butternut Squash Soup combines the natural sweetness of roasted butternut squash with savory notes from crispy bacon and tangy goat cheese. Finished with a touch of heavy cream, this comforting soup is creamy, flavorful, and perfect for fall or winter meals.

Ingredients

Scale
  • 1 small butternut squash (1 1/4 to 1 1/2 pounds)
  • 2 Tablespoons olive oil
  • Kosher salt, to taste
  • 3 strips thick cut bacon, diced
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 1/2 cups chicken broth
  • 4 ounces goat cheese, plus extra for garnish
  • Fresh cracked black pepper, to taste
  • 1/4 cup heavy cream

Instructions

  1. Heat the oven to 400° Fahrenheit and line a large rimmed baking sheet with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half, sprinkle generously with kosher salt, and place cut side-down on the baking sheet. Roast for 45-60 minutes until a fork pierces the squash easily. Allow to cool for at least 30 minutes before handling.
  2. Using a spoon, scoop out as much roasted squash as possible from the skins. Discard or compost the skins and set the squash aside.
  3. In a large pot over medium-high heat, cook the diced bacon until crispy and the fat has rendered, about 5-7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside. Leave the bacon fat in the pot and reduce the heat to medium-low.
  4. Add the chopped onion and garlic to the pot with the bacon fat. Sauté, stirring frequently, until the onion is translucent and begins to brown, about 2-4 minutes. Be careful as the pot will be very hot, and reduce heat if needed to prevent burning.
  5. Stir the roasted butternut squash into the pot with a pinch of salt. Mix well to incorporate the bacon fat and create a thick mixture.
  6. Add a splash of chicken broth to deglaze the pan, scraping up any browned bits using a wooden spoon or spatula. Stir in the remaining broth and a pinch of salt, then bring the mixture to a gentle simmer.
  7. Add the goat cheese and a generous amount of cracked black pepper to the soup. Cook, stirring frequently, for 1-2 minutes until the goat cheese mostly melts into the soup.
  8. Turn off the heat and carefully blend the soup with an immersion blender until smooth. Keep the blender head fully submerged to avoid splattering.
  9. Stir in the heavy cream and blend again if a smoother texture is desired. Taste the soup and adjust salt as needed.
  10. Ladle the soup into bowls and garnish with extra crumbled goat cheese and the cooked crispy bacon pieces.

Notes

  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
  • The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
  • To make it spicier, add a pinch of cayenne pepper while sautéing the onions.
  • If you prefer a richer soup, substitute half and half for heavy cream.
  • Use a high-powered blender if you don’t have an immersion blender for a smoother consistency.

Nutrition

Find it online: https://keepityummy.com/roasted-butternut-squash-soup-recipe/

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