Description
Creamy roasted butternut squash and turkey bacon soup delivers comfort with each velvety spoonful. Smoky bacon and caramelized squash blend perfectly, offering warmth and satisfaction you’ll savor until the last delicious drop.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 6 slices turkey bacon, chopped
- 4 cups (0.95 liters) chicken or vegetable broth
- 1/2 cup (120 milliliters) heavy cream (or coconut milk for dairy-free)
Aromatics and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika (optional, for added depth)
- Salt and pepper, to taste
Cooking and Garnish:
- 1 tablespoon olive oil
- Chopped parsley or chives, for garnish (optional)
Instructions
- Prepare the butternut squash by cutting into uniform cubes, then coat with olive oil, seasoning generously with salt and pepper. Arrange pieces in a single layer on a lined baking sheet, ensuring maximum caramelization during roasting.
- Transfer the prepared squash into a preheated oven set at 400°F. Roast for approximately 25-30 minutes, rotating the tray midway to guarantee even golden-brown coloration and tender texture.
- While squash roasts, render the turkey bacon in a large pot over medium heat. Cook until edges crisp and meat develops a rich, deep color. Transfer bacon to a paper towel, reserving a small amount of rendered fat in the cooking vessel.
- Sauté diced onions in the residual bacon fat, allowing them to soften and become translucent. Add minced garlic during the final minute of cooking to release its aromatic qualities without burning.
- Integrate the roasted squash into the pot, combining with chicken broth, fresh thyme, and smoked paprika. Bring the mixture to a gentle simmer, allowing flavors to meld for 10-12 minutes.
- Utilize an immersion blender to transform the mixture into a velvety, smooth consistency. Alternatively, carefully transfer to a standard blender, processing in batches until achieving a uniform texture.
- Incorporate heavy cream and crumble half the reserved bacon into the soup. Adjust seasoning with salt and pepper, ensuring a balanced flavor profile.
- Warm the soup briefly after adding cream, then ladle into serving bowls. Garnish with remaining crispy bacon pieces and a sprinkle of fresh herbs for visual appeal and added complexity.
Notes
- Roast squash thoroughly to enhance natural sweetness and develop deeper caramelized flavors by ensuring even golden-brown edges.
- Crisp turkey bacon beforehand allows maximum flavor infusion and provides delightful textural contrast when sprinkled on top.
- Control soup consistency by adjusting broth quantity – add more for thinner soup, less for richer, more concentrated flavors.
- Experiment with dairy alternatives like coconut cream or cashew milk for lactose-free or vegan adaptations without compromising creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg