Butternut Squash Soup
This Butternut Squash Soup is not your average squash soup. It’s creamy, cozy, a little sweet, a little spicy, and finished with crispy bacon and goat cheese (if you’re smart). Easy enough for a weeknight, fancy enough for company.
Servings: 6
Calories: 364kcal
Ingredients
- 6 strips bacon chopped
- 1 large onion chopped
- 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 pepper or to taste
- 4 cups chicken broth low sodium
- 1 pound large butternut squash about 1 cubed
- 1 large apple pealed, cored and cut into cubes
- 1 cup heavy cream
- 1 tablespoon fresh oregano chopped
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.
Video
Notes
- Spice: Start light if you’re spice-sensitive, then taste and adjust as you go.
- Butternut Squash Prep: Pre-cut squash works great and saves time. Just make sure the pieces are evenly sized.
- Apple Choice: I like Honeycrisp or Gala for sweetness, but a Granny Smith adds a nice tart balance if that’s your thing.
- Cream Swaps: Coconut milk, half-and-half, or whole milk all work if you want to lighten it up.
- Freezer-Friendly: Cool completely, freeze for up to 3 months, and reheat gently on the stove.
- Make It Vegan: Skip the bacon and goat cheese, use veggie broth and plant-based cream. Still amazing.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 19g | Protein: 12g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 472mg | Potassium: 570mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8857IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 2mg
