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Roasted Butternut Squash Soup with Smoky Bacon

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Roasted Butternut Squash Soup with Smoky Bacon
  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Serves:4
 
Tagged:
soup, squash, bacon, butternut, smoky, winter,

This rustic winter soup comes alive with the flavor of sweet caramelized roasted butternut squash and plump carrots. Its golden-yellow color and garnish of smoky-sweet crumbled bacon makes this a real eye-popper and show stopper.

Why Try? Butternut squash and carrots are considered “super foods” because they’re full of disease-fighting beta-carotene and fiber.

Nutritional Information per Serving: Calories 380, Protein 8.7g, Carbohydrate 16.6g (Dietary Fiber 4.2g), Sugar 4.7g, Fat 31.3g, (Saturated Fat 9.3g), Cholesterol 42.3mg, Sodium 2656.8mg.
% Daily Value: Calcium 6%, Iron 6%, Vitamin A 330%, Vitamin C 30%.

 

Ingredients

  • 1 large peeled butternut squash, cut into large chunks
  • 3 whole peeled carrots, cut into large chunks
  • 1 1/2 tablespoons olive oil
  • 1/2 lb. chopped raw bacon
  • 1/2 cup chopped onion
  • 3 cups chicken broth
  • 1 tbsp. kosher salt
  • 1/2 tbsp. black pepper

Preparation

  • 1
    Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
  • 2
    In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
  • 3
    Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
  • 4
    Serve soup in large bowls garnished with crisp crumbled bacon.

Additional Info

Healthier Option: Omit the bacon and sauté the onions in olive oil. You can also toast the seeds from the squash for a nice crunchy garnish. For a vegetarian option, replace the chicken broth with vegetable broth or water.

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