Directions:
- Preheat oven to 375 degrees.
- Cut and peel a butternut squash. Remove seeds and dice into chunks.
- Approx 1 inch cubes. Yeild 4 cups diced.
- Toss cubes of squash in olive oil, salt, and pepper and place on a cookie sheet and roast in oven for 45 mins to 60 minutes or until cooked through.
- Some squash may cook for less or more time depending on type.
- Midway through roasting, toss squash cubes to turn for even browning.
- While squash is roasting, fry two strips of bacon until crisp in a heavy bottom pot.
- Remove bacon from pot and reserve approx 2 T bacon fat in bottom of pot.
- Reserve bacon for topping of soup later. Let drain on paper towel while soup cooks.
- Saute, onions, celery, and carrots until softened on medium heat in bacon fat.
- Add thyme and garlic to vegetable mixture in pot and cook for 1 minute.
- Add stock to vegetables and add squash once cooked with all juices from cookie sheet.
- Bring to boil and then reduce heat. Uncovered, let soup simmer 20 minutes.
- After simmering, remove from pot and puree all soup or put through a food mill until well pureed. Use caution when using a blender to puree the hot soup. Lid may blow off so hold a kitchen towel over lid and puree in small amounts at a time.
- Strain pureed soup through a sieve for a more silky soup or leave as is for a more rustic soup.
- Place pureed and strained soup back into pot and add heavy cream. May use 1/2 and 1/2. Then stir and mix well. Simmer 5 minutes.
- Taste for seasonings and add salt or pepper as needed.
- If the soup is too thick you may thin with more stock as needed.
- Crumble bacon on top and serve with croutons. See my recipe for homemade croutons that are perfect for this soup. Croissant Croutons.
- You can also add 1/4 t cayenne pepper for some heat if you like a little spice.
- Also, try it with fresh pumpkin (fresh pie pumpkins) and use 1/2 t nutmeg in recipe and finish with a drizzle of maple syrup on top with the crumbled bacon. That would be a perfect autumn soup by the fire.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.45 Kcal (1107 kJ) | ||
| Calories from fat | 156.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 27% | |
|---|---|---|---|
| Cholesterol | 38.36mg | 13% | |
| Sodium | 704.67mg | 29% | |
| Potassium | 622.69mg | 13% | |
| Total Carbs | 21.89g | 7% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.4mg | 8% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.88 Kcal (339 kJ) | ||
| Calories from fat | 48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 27% | |
|---|---|---|---|
| Cholesterol | 11.73mg | 13% | |
| Sodium | 215.52mg | 29% | |
| Potassium | 190.44mg | 13% | |
| Total Carbs | 6.69g | 7% | |
| Sugars | 1.99g | 26% | |
| Dietary Fiber | 0.9g | 12% | |
| Protein | 2.39g | 16% | |
| Vitamin C | 6.8mg | 37% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.4mg | 8% | |
| Calcium | 25.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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