Butternut Squash Soup
Butternut Squash Soup
Every time I make this soup(which isn’t very often), I ask myself why I’m not making this all the time. Butternut squash soup is one of my favorites and is extremely easy to make. My version uses bacon, homemade croutons, and blue cheese crumbles as a topping. If you want this soup to be vegan, omit the bacon and blue cheese; using olive oil to sauté the vegetables in. If you want this soup to be gluten free, omit the croutons. Ultimately, it’s a win-win with how tasty this soup turns out.
Equipment
- immersion blender
Ingredients
- 6 strips bacon diced; fat reserved
- 1 large butternut squash peeled, seeded, and cubed
- 3 medium russet potatoes peeled and cubed
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 medium yellow onion diced
- 1 head garlic peeled and minced
- 8 cups vegetable or chicken stock
- 2 tsp paprika
- 2 tsp ground white pepper
- 2 tsp thyme
- blue cheese crumbles
Garlic Croutons
- 4 slices white bread cubed
- olive oil
- garlic powder
Instructions
- In a large stock pot, brown the bacon until crispy. Scoop out and set aside. Keep the grease.
- Add in all of the veggies and brown for 10 minutes in the bacon fat.
- Pour in the stock and seasonings. Bring to a boil, reduce the heat to medium low and simmer for 45 minutes until the veggies are soft.
- Using an immersion blender, purée the soup until smooth.
Garlic Croutons
- Preheat the oven to 400 degrees. Place the bread cubes on a baking sheet. Drizzle over olive oil. Sprinkle with garlic powder.
- Bake for 10-15 minutes, flipping half way through. Let cool.
Top with bacon, garlic croutons, and blue cheese crumbles.
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