Smoky Butternut Squash Soup

It’s that time of year. The air is chilling and I’m getting into SOUP mode. I love homemade soups. 🙂 I’m not the biggest fan of squash, but I’ve been looking for some creamier soups that aren’t really creamy (hubby doesn’t do milk…at all. He doesn’t like it.) My sister says this is one of her “go-to” soup recipes.

Smoky Butternut Squash Soup

  • 4 slices bacon
  • 3 pounds (about 2 small) butternut squash
  • 3 tablespoons unsalted butter
  • 2 large onions, coarsely chopped
  • 2 small carrots, halved lengthwise and thinly sliced
  • 2 small celery stalks, thinly sliced
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt, or more to taste
  • 3 3/4 cups chicken stock or low-sodium chicken broth
  • 2 tablespoons thinly slivered fresh sage or 2 teaspoons dried
  • 1/4 teaspoon fresh ground pepper

1.  In Dutch oven or large, heavy pot, cook the bacon over medium-low heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then crumble and set aside.  Pour off and discard the fat from the pot and set the pot aside.

2.  Meanwhile, cut the butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and, using a sharp paring knife, peel the squash. Cut the squash into 3/4 inch chunks.

3.  Melt the butter in the pot over medium heat. Add the onions, carrots, celery, garlic, and 1/4 teaspoon salt and cook, stirring, until the onions are translucent, 10 to 12 minutes.  Add the squash and stock and bring to a simmer. Partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.

4.  In batches, puree the soup in a blender until smooth and return to the pot. Stir in the sage, and season with the remaining 1/2 teaspoon salt and the pepper. Reheat over medium heat, stirring occasionally, until hot. Ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.

Serves 8.

This recipe looks pretty yummy and I’m going to try it one of these days. What do you think? Can it make me a squash-liker? 🙂

Addendum: October 24, 2013

I finally got around to making this soup last night and it was great! It’s not enough as a main dish, even with the bacon, but it’s a great side dish!

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7 responses to “Smoky Butternut Squash Soup

  1. yummy. Like you I love soup but not a big fan of squash except zucchini.

    • Yep, it looks like one I definitely need to try. Might have a couple cans of some other soup nearby just in case I really don’t like the squash taste, but it sure looks like a great recipe.

  2. Well, Laurie. I can’t say whether or not this will make a squash fan of you, but it sounds good!

    Janette who Does like squash and all kinds of dairy, too! :))

  3. Yummy. I make a butternut soup often during the winter and also butternut squash risotto. Love it. Likewise sweet potato. 🙂

  4. YUM!! Sounds really good. When we get a smidge of cool weather, I’ll be finding this recipe!

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