Community Pick
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."
photo by ACDKMomma
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 6 slices bacon
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 granny smith apple, peeled and finely chopped
- 2 garlic cloves, chopped
- 4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
- 1 (32 ounce) container fat-free low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1 1⁄2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup whipping cream
- sour cream (for garnish)
- ground red pepper (for garnish)
directions
- 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.
Questions & Replies
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Reviews
-
Our family loves this recipe! Tonight I skipped the bacon for the first time and overcooked (to the point of being nearly carmelized) the onions, carrots, celery and apple. It was unanimously the best batch yet! We have some new diet limitations so had to skip the dairy this time, but it was not missed a bit. The first two times I made it exactly as written and it was excellent that way as well. -
We make this at least once a week--and my husband requests it more often than that! We make it very thick, so it's almost more of a puree. Since we're working on healthier eating, we eliminate the bacon and replace the whipping cream with reduced fat sour cream. With a hearty multi-grain roll, this is a perfect fall lunch or dinner for us! Also, it smells SO delicious as it simmers! -
Excellent recipe. I followed exactly but can easily be modified to your taste. Used my immersion blender to blend right in the pot, so easy!! Will make again for sure! Would like to try substituting maple syrup for honey. Could also add ginger, and would also be really yummy with some added curry powder and coconut milk instead of cream. Options are endless, but the original is great as is! -
Wow, this is FANTASTIC! I roasted the Squash first at 450 for 45 minutes prior to adding to the mix, and blending. I also added some chopped green onions to the sour cream and bacon garnish. Beautiful, and oh my gosh, so flavorful! Served with some sliced crusty bread. Perfect Fall Dish! -
I've tried lots of butternut squash soup recipes and they are always too heavy or too sweet. This was a winner at my last Thanksgiving gathering. Just right. It's very modifiable - will be trying a lighter version of this for Spring.
see 72 more reviews
Tweaks
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I tried this recipe again tonight and it is by far the best soup I have ever tasted. I used sour cream instead of whipping cream. The soup has a definite bite to it - spices would need to be minimized if you are making this for young children. The last time I made it I made a double batch and froze it. Freezes extremely well and when reheated on the stove top, tasted as though it had just been made. Thank you for sharing this wonderful recipe.
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The soup was good but I had to add a little more whip cream. Its better to use the fresh squash instead of frozen and I added some coconut milk. The results were good. -
We really loved this soup. Instead of the butternut squash, I used some leftover mashed sweet potato (3 c. cooked) and just added it in right before the pureeing step. We like our soup really creamy, so I doubled the cream to 1/2 cup (and didn't skimp on the sour cream at the end either). Perfect! The one thing I will do next time is go with the suggestion to make more bacon for garnish. It complemented the flavors of the soup very well.
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I made a few changes to this recipe which seemed to taste just fine. I didn't want to add the honey or nutmeg, and substituted the whipping cream for 1/2 cup of coconut milk. I also added some curry powder for some added favour. Tasted great!
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We make this at least once a week--and my husband requests it more often than that! We make it very thick, so it's almost more of a puree. Since we're working on healthier eating, we eliminate the bacon and replace the whipping cream with reduced fat sour cream. With a hearty multi-grain roll, this is a perfect fall lunch or dinner for us! Also, it smells SO delicious as it simmers!
see 8 more tweaks
RECIPE SUBMITTED BY
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