Butternut Squash Soup
User Reviews
4.7
Butternut Squash Soup
Description
Butternut Squash Soup highlights cubed butternut squash and apple blended into a smooth and creamy base made rich with heavy cream. Crispy bacon adds a savory element, balanced by an aromatic blend of spices such as curry powder, turmeric, cardamom, cumin, coriander, salt, and black pepper. The onion and garlic are cooked in the bacon fat, which imparts additional flavor depth. The soup is cooked until the squash is fork tender, then pureed until smooth and creamy.
The soup delivers a warm, slightly sweet, and spiced flavor profile with a velvety texture. The fresh oregano garnish adds an herbal note, and optional toppings like crumbled goat cheese and maple syrup can introduce creamy tang and subtle sweetness, respectively.
This soup can be served as a starter or as a main course with a crusty bread or a light salad. The rich consistency and pronounced spices make it a satisfying dish especially in cooler weather.
Notes include useful tips such as adjusting spices to taste, choosing apple varieties for sweetness or tartness, substituting cream for lighter or non-dairy options, and storage guidelines for refrigeration and freezing. For vegetarian or vegan versions, bacon can be omitted and broth swapped accordingly.
Ingredients
- 6 trips Bacon chopped
- 1 onion chopped, large
- 2 cloves garlic minced
- ¼ teaspoon curry powder
- ¼ teaspoon Turmeric
- ½ teaspoon cardamom
- ¼ teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 cups chicken broth low sodium
- 1 pound butternut squash about 1 cubed, large
- 1 apple pealed, cored and cut into cubes, large
- 1 cup heavy cream
- 1 tablespoon oregano chopped, fresh
Optional
- ½ cup goat cheese crumbled
- maple syrup
Instructions
- In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
- Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
- Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
- Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
- Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
- Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.
Notes
- Adjust the spice levels according to personal heat preference, starting low and adding more gradually.
- Using pre-cut butternut squash can save preparation time; ensure uniform pieces for even cooking.
- Choose sweeter apples like Honeycrisp or Gala for balanced sweetness; Granny Smith provides a tart contrast.
- Heavy cream can be substituted with half-and-half, whole milk, or plant-based milks like coconut or almond for lighter or dairy-free options.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently adding broth or water to thin if needed.
- Serve with crusty bread or salads; soup works well as starter or main dish.
- Make vegan or vegetarian by omitting bacon and using vegetable broth and plant-based cream alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 472mg | 20% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 8857IU | 177% |
| Vitamin C | 19mg | 21% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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