Sunday, September 30, 2018

Roasted Butternut Squash Soup with Bacon and Honey Goat Cheese

Everyone has been saying around here that it's "finally starting to feel like fall". Which has to be a joke, because it has seriously been in the high 80's all week and barely dropping to the low 70's at night. Still, part of me can't blame the wishful thinking, I am desperately ready for fall weather, clothes, and food. I've even been sneaking in little pumpkin treats once in a while to get myself mentally ready.

Something I used to not like at all was butternut squash, but I think it's just the way I had prepared it before. It's one of those foods that kind of needs other foods and flavors with it. I don't like just a mash of butternut squash alone. I decided to experiment with making a butternut squash soup by pan-roasting the chunks of squash and other veggies in bacon drippings before pureeing in the blender with stock. It came out so good! And butternut squash is just so good for you and a perfect vegetable to transition from summer to fall cooking with.

This is a very sweet, thick soup; sometimes I'm in the mood for it, but if you want to spice things up, you can add a little red pepper flakes for a slight kick!

Recipe after the jump

You Will Need

  • 1 large butternut squash, peeled, gutted, and chopped into 1" cubes
  • 1/2 an onion (yellow, white, or vidalia)
  • 2 carrots, peeled and diced
  • 2 cloves fresh garlic, crushed and minced
  • salt & pepper to taste
  • 1/2 tsp smoked paprika
  • 1 tsp turmeric
  • 6 slices reduced sodium bacon, chopped into 1/2 inch chunks
  • 2 cups vegetable or chicken stock (bonus points for homemade)
  • 1/3 cup half and half
  • 2 oz goat cheese (with honey if you can find it, if not that's fine)
  • 2 tsp sliced green onion greens or chives (to garnish)
  • 1 tsp red pepper flaked (optional garnish)

  1. Cut bacon slices into 1/2 inch chunks. Fry in a large, deep skillet or pot until crispy. Remove just the bacon bits to a paper towel-lined plate, leaving the drippings behind in the skillet.

  2. Add cubed squash, onion, carrots, and garlic to the skillet, with heat on medium-high. Stir to coat in the bacon fat and continue cooking for about 8 minutes, stirring occasionally to keep from sticking. Add salt & pepper to taste, paprika, and turmeric. [You may notice everything looking very yellow; this is just from the turmeric and very normal!]

  3. Add stock and  half & half to vegetables, mixing well. Bring to a boil, then reduce heat to medium-low. Simmer for 6-9 minutes or until all vegetables are soft enough to pierce easily with a fork.
  4. Pour the entire mixture into a blender, about 1/3 at a time, and cream until smooth. The mixture should be thick, but still very smooth to pour. Return mixture to skillet on stove.

  5. Add bacon bits (reserving some for garnish) and red pepper flaked if using, mixing well.

  6. Ladle into bowls, top with crumbled honey goat cheese (or regular goat cheese and a small drizzle of honey), bacon bits, and green onion slices.

    Serves 4

Post a Comment