Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup

This rich and flavorful roasted butternut squash soup is enhanced with crispy bacon for a comforting fall or winter meal. The combination of sweet roasted squash and savory bacon creates a satisfying balance.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 6 slices of bacon, diced
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Fresh thyme or parsley, for garnish

Instructions:

1. Roast the Butternut Squash:

• Preheat the oven to 400°F (200°C).
• Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out on a baking sheet.
• Roast for 25-30 minutes, or until tender and caramelized around the edges. Set aside.

2. Cook the Bacon:

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain, leaving the bacon grease in the pot.

3. Sauté the Onion and Garlic:

• In the same pot with the bacon grease, add the diced onion. Sauté for 5-7 minutes, until softened and golden.
• Add the minced garlic and cook for an additional minute until fragrant.

4. Combine Squash and Broth:

• Add the roasted butternut squash to the pot, along with the cinnamon, nutmeg, and broth.
• Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.

5. Blend the Soup:

• Using an immersion blender (or transfer the soup in batches to a blender), blend the soup until smooth and creamy.

6. Add Cream and Bacon:

• Stir in the heavy cream (optional) and half of the crispy bacon. Simmer for an additional 2 minutes to warm through.

7. Season and Serve:

• Taste the soup and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls and top with the remaining bacon and fresh thyme or parsley for garnish.

Tips:

• Make It Vegan: Omit the bacon and use vegetable broth instead of chicken broth. You can replace the heavy cream with coconut milk or leave it out entirely.
• Garnish Ideas: For a more decadent presentation, top the soup with a drizzle of olive oil, croutons, or pumpkin seeds.

This Roasted Butternut Squash and Bacon Soup is perfect as a cozy dinner or served as an appetizer for holiday gatherings!