Butternut Squash Soup Recipe

Course: Main Course

Cuisine: American

Keyword: butternut squash soup, soup

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings: servings

Calories: 335kcal

Author: Dan Harper

Learn how to make a comforting butternut squash soup with our easy roasted method and helpful peeling tips.

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Ingredients

1 medium butternut squash. Peeled and cut into 2 inch cubes see note
1 large carrot cut to 2 inch pieces.
1 large bulb of roasted garlic see earlier post for how to roast garlic
1 large shallot
3 tablespoons of olive oil divided
1 tablespoon of sea salt divided
1 tablespoon of crushed black pepper divided
1- 1 ½ cups of cream
2-3 cups of warm chicken broth
4 slices of bacon
1 tablespoon of bacon fat from cooked bacon

Instructions

Preheat oven to 375.
Place cubed squash and carrot pieces on lined baking tray and coat with 2 tablespoons of olive oil and ¾ of sea salt and pepper.
Place garlic bulb and shallot on a piece of aluminum foil and cover with remaining oil, sea salt, and pepper. Wrap up garlic and shallot in foil.
Place both baking tray and wrapped garlic and shallot in oven and bake for 25 minutes or until fork tender.
Cook bacon while veggies are baking and be sure to keep 1 tablespoon of bacon fat for soup.
After the garlic bulb and shallot cool squeeze out the roasted garlic and peel the shallot.
Place roasted squash, carrots, garlic, shallots, and tablespoon of bacon fat in a blender with 2 cups of warm broth.
Blend until smooth and then add cream and blend. If too thick add more broth, or cream, or both until desired consistency is reached.
Garnish with crumbled bacon

Notes

Peeling squash- cut ends off whole squash until pulp is exposed. Then microwave for 4-5 minutes. Be very careful it is very hot after it is done cooking. When squash is cooled it is very easy to peel and cube.

Nutrition