Butternut Squash Soup
with Brioche Croutons and Crumbled Bacon
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