Spicy Honeynut Squash Soup with Buttered Popcorn
User Reviews
5
2 reviews
Excellent
Spicy Honeynut Squash Soup with Buttered Popcorn
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My honeynut squash soup is sweet and spicy, starting off with chipotle caramelized bacon and ending with buttered popcorn! It's savory, rich, and satisfying all with a crunchy topping. Super fun to serve as shooters too!
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Ingredients
- 4 lices Bacon diced
- 1 tablespoon honey
- ½ teaspoon chipotle chili powder
- 1 onion diced, sweet
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 4 to 5 cups honeynut squash cubed
- 3 cups chicken stock
- ⅔ cup cream
for topping
- Popcorn buttered
- green onion sliced
Instructions
- Heat the bacon in a large stock pot over medium heat. Cook until almost crispy and all the fat is rendered. Stir in the honey and chipotle chili powder and cook for 1 to 2 more minutes. Remove the bacon with a slotted spoon and place it on a plate.
- There should be enough bacon fat in the skillet, but if there isn’t, you can add a drizzle of olive oil.
- Add the onions and garlic with a pinch of salt and pepper to the pot. Cook for 2 minutes. Add the squash cubes with another pinch of salt and pepper. Cook, stirring often, until the squash and onions are browned and get some color.
- Add the stock. Bring the mixture to a boil then reduce it to a simmer and cover. Simmer for 10 to 15 minutes, until the squash is completely tender. As a note, this is when I will pop some popcorn and drizzle it with butter!
- Carefully transfer it to a blender and puree until smooth. Pour it back into the pot. Stir in the cream. Taste and season with more salt, pepper and even chili powder as needed.
- Ladle the soup into bowls. Top with the popcorn, chipotle bacon and sliced green onions. Serve!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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