This soup is easy and quick to make. It is great for the fall, and it would be a perfect starter for your Thanksgiving meal
Try to find an uncured bacon, free of nitrates and nitrites. Whole Foods makes a really good uncured, reduced sodium center-cut bacon. I like to use center-cut instead of turkey bacon because center-cut is real pork bacon; it just has less fat.
If you are not a bacon fan or want this soup to be vegetarian-friendly, you can substitute olive oil for the bacon grease and chopped pecans for the topping. Also, you can make this dairy-free and gluten free by using extra broth instead of milk and cornstarch instead of wheat flour.
I have tried all these versions with great success. The recipe written is my personal favorite but all the options are tasty 🙂
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This soup is easy and quick to make. It is great for the fall, and it would be a perfect starter for your Thanksgiving meal.
Butternut Squash Soup
- 6 slices center-cut bacon or see notes
- 2 medium onions chopped
- 3 large carrots chopped
- 1 TBSP garlic minced
- 2 cups chicken broth or vegetable broth
- 15 ounce can butternut squash puree
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3/4 tsp paprika
- dash of hot sauce if desired
- 1 TBSP flour or 1/2 TBSP cornstarch
- 1 cup 2% milk divided
- In a medium pot, heat cook the chopped bacon over medium heat. Cook until bacon is crispy. Remove bacon from the pot and set aside to drain. Leave remaining bacon grease in the pot to saute vegetables. (Should be about one tablespoon of bacon grease)
- Sauté onions and carrots in the bacon grease (or replace with oil) for 5 minutes. Add garlic and stir for 1 minute. Add broth, squash, baking soda, salt, cayenne pepper, and paprika. Simmer for 15 minutes, stirring occasionally.
- Remove soup from heat and blend soup with an immersion blender until smooth. Whisk 1/2 cup milk and flour (or cornstarch) together. Slowly add to soup while stirring. Add the remaining 1/2 cup milk, stirring constantly.
- Turn soup back on and bring to a simmer. Simmer 5-10 more minutes. Turn off soup. Top with crumbled bacon or chopped pecans. Enjoy!
*To make vegetarian: Substitute bacon for pecans. Sprinkle each serving with 2 tablespoons of chopped toasted pecans. Use vegetable broth for the liquid, and use oil to saute vegetables.
*To make gluten-free, use cornstarch.
*To make dairy-free, use more broth in place of milk.
This recipe is shared on Eat at Home Ingredient Spotlight: Bacon-fest!
This post was originally published November 15, 2011. This recipe and photos have been updated.
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