Spicy Butternut Squash Soup with Bacon
User Reviews
5
Spicy Butternut Squash Soup with Bacon
Description
Spicy Butternut Squash Soup with Bacon starts with sauteed onions and diced bacon cooked gently in butter to build a savory foundation. Adding cayenne pepper introduces a warming spiciness that complements the natural sweetness of the butternut squash. The squash, peeled and cubed, simmers with turkey, chicken, or vegetable stock and bay leaves for about an hour until fully tender, allowing flavors to meld deeply.
The soup is then pureed to the desired texture, whether slightly chunky with an immersion blender or fully smooth using a stand blender or food mill. Returning the soup to gentle simmer lets the flavors concentrate further. Just before serving, whisking in crème fraîche or sour cream balances the heat and adds a rich creaminess. Optionally, smoked paprika can be added for a subtle smoky layer.
This soup works well as a satisfying starter or a light meal on cooler days. It pairs nicely with crusty bread or a simple salad for a complete meal. Adjust cayenne amount to match your preferred spice level. The bacon adds a smoky depth, but you can reduce quantity if desired.
Ingredients
- 1 onion chopped, yellow or white
- 2 tablespoons butter
- 1/3 Bacon use less if it's really smoky, up to 1/2 pound or salt pork, diced
- 1/2 teaspoon cayenne pepper or more to taste
- 1 quart turkey chicken or vegetable stock
- 2 bay leaf
- 1 butternut squash peeled, seeded and cut into chunks, large
- salt
- 2 crème fraîche optional, heaping tablespoons or sour cream
- smoked paprika (optional)
Instructions
- In a large pot, heat the butter over medium-high heat and add the onions and bacon. Cook, stirring often, until the onions are translucent. You don't want them browning. Pour in the stock, add the cayenne, squash, bay leaves and a healthy pinch of salt. You might need a little water to completely submerge the squash. Bring to a boil, then turn the heat to low, cover and simmer gently for an hour. Stir it once or twice in that time.
- Uncover the pot, remove the bay leaves and puree the soup, either with an immersion blender, by moving the soup to a blender or a food processor, or by pushing it through a food mill. An immersion blender will give you a slightly chunky soup, a blender the smoothest. Return the soup to the pot, put the bay leaves back in and simmer gently, uncovered, for another 15 minutes. Stir frequently to keep it from sticking on the bottom.
- Add salt to taste. Right before you serve, whisk in the sour cream or creme fraiche. Adjust the thickness of the soup - you want it to look like melted ice cream. Serve garnished with pumpkin or squash seeds and smoked paprika.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 273mg | 11% |
| Potassium | 632mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13404IU | 268% |
| Vitamin C | 28mg | 31% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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