Butternut Squash Soup

Butternut Squash Soup

WITH CRISPY BACON AND BRIOCHE CROUTONS

Butternut squash is a sweet and savory squash that is in season in the Fall. When in peak season you do not have to do much to create a wonderful soup or filling for ravioli. Butternut squash is very good for you and is rich in vitamin A and potassium. I love to combine fresh sage with the squash. The flavors work very well together. I also like the salty crunch that bacon adds to the soup but you can absolutely leave it out. I do not use any cream in this recipe because it does not need it. You want the vibrant flavor of the squash to shine through. This soup can be made in advance and kept in the refrigerator for up to 5 days. I promised my friend Michelle a soup recipe this week since the weather is getting colder in New York. She’s a busy woman so I knew it had to be easy to prepare, healthy and delicious. I think this recipe fits the bill. Let me know what you think.

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Butternut Squash Soup

with Brioche Croutons and Crumbled Bacon
Prep Time20 mins
Cook Time45 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Servings: 4 people
Calories: 364kcal

Equipment

  • Blender or Food Processor
  • Sheet Pan
  • Frying Pan

Ingredients

  • 1 Butternut Squash (about 3 pounds)
  • 1 tbsp butter softened
  • 1/4 cup shallot chopped
  • 2 tbsp olive oil
  • 2 cups vegetable Broth
  • 1/4 tsp ground nutmeg
  • 1 tsp brown sugar
  • 1/8 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp fresh sage chopped
  • 2 slices bacon

Brioche Croutons

  • 3 slices cubed brioche bread
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 350
  • Cut Squash in half remove pulp and seeds
  • Rub inside with softened butter
  • Place flesh side down on baking sheet lined with parchment
  • Roast for 45 – 55 minutes until fork tender
  • Cook bacon until crispy, crumble and set aside
  • While squash is roasting saute chopped shallots in olive oil until translucent
  • When squash is done use a spoon to sccop out squash into a blender or mixer
  • Add sauteed shallot, vegetable broth and all the rest of the ingredients
  • Puree until smooth
  • Reheat when ready to serve

Croutons

  • Pour olive oil into mixing bowl
  • Add chopped rosemary
  • Toss brioche cubes in oil
  • Season with black pepper
  • Bake at 350 for 10-15 minutes until golden brown

Notes

You can add more chili powder to the soup if you like a little more heat. To serve, heat up soup and pour into bowls. Sprinkle crumbled bacon and croutons on top. I suggest frying some fresh sage leaves to garnish the soup with.
If you would like to keep the soup vegan you can substitute olive oil for the butter and leave out the bacon.

Nutrition

Serving: 1person | Calories: 364kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 771mg | Potassium: 660mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20527IU | Vitamin C: 39mg | Calcium: 108mg | Iron: 2mg

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