We had the BEST butternut squash soup for dinner tonight! It is super tasty, not just one note but with a depth of flavor. I think it is both because of the bacon and also because of the variety of veggies in it. It also wasn’t too hard to make. I had two bowls of it with dinner it was so good! Brad says it could use a little less bacon, though I thought it was a perfect amount.
It was especially easy to make because Brad let me get an immersion blender! I’ve been wanting one for years because transferring hot soup a couple ladles at a time to the food processor is so time consuming and difficult. With the immersion blender I spent about 3 minutes blending the veggies up into a nice creamy soup! So worth it!
I doubled the recipe I found here: https://www.food.com/recipe/butternut-squash-soup-77825 and I used coconut milk instead of cream. It could use a little more kick in my opinion, so I’ll use a pinch more cayenne next time. Below is a picture of the yellow-orange soup in a red and white bowl. Below that I’ll type out the doubled recipe for posterity’s sake.
12 oz pack of bacon (12 strips)
2 onions, chopped
4 carrots, chopped
4 celery ribs, chopped
2 granny smith apples, chopped
4 cloves garlic
2 butternut squash, peeled, seeded, and cubed (they should be 3 lbs each)
8 cups broth (chicken or veggie)
4 Tbsp lime juice
3 Tbsp honey
4 tsp salt
2 tsp pepper
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cayenne (maybe add a pinch more)
1/2 c coconut milk
Make bacon in a large soup pot, reserving fat in the pot and setting bacon to the side
Sauté onion and carrots in the bacon fat for 5 min
Add apples and celery and sauté 5 min
Add garlic and sauté 1 min
Add squash and broth
Bring to a boil, then reduce heat and simmer 20 min until carrots and squash are tender
Blend with immersion blender or process in a food processor in small batches
Add rest of the ingredients, plus the bacon you made earlier, crumbled
Simmer 7–10 min until thickened.