When I was younger I had a terrible run in with a cold & watery butternut squash soup that almost ruined me altogether. I know that sounds a smidge dramatic, but that stuff was just not good. Ever since then I had been terrified to be in the same room as another stomach turning butternut squash soup. Then, a few years back, in a cooking lab in college, we had a fall themed menu and I got put in charge of the butternut squash soup. Imagine that, just my luck. I watched everything that went into it, smelled the aroma while it was cooking, and without much coaxing, convinced myself that there was no way I wouldn't love the flavors in this soup. I was right.
Butternut squash meets sweet carrots & salty bacon in this perfect pureed soup. It's just right for almost any occasion and hearty enough to warm your insides on those cold winter nights (even though we haven't had many of them this year).
Butternut Squash Soup w/ Bacon Fried Sage
- 1 tablespoon olive oil
- 1 small/med butternut squash, peeled, seeded & cubed
- 3 medium carrots, chopped
- 1 stalk celery, chopped
- 1/2 medium onion, chopped
- 2 cups chicken stock/broth
- 1 small apple or half a medium/large apple, peeled/cored/chopped
- kosher salt and fresh ground pepper
- 3-4 pieces bacon, chopped
- 1/2 cup fresh sage leaves
Heat 1 tablespoon of the olive oil over medium-high heat in a large pot. Add butternut squash, carrots, celery, onion, chicken broth, stock, apples, and a healthy pinch of salt (about 3/4 tsp) to the pot. Cover and bring to a simmer. Simmer until the vegetables are tender (about 15 - 20 minutes).
While cooking, over medium-high heat, cook the bacon in a medium sized skillet. Cook until crisp, remove with a slotted spoon and set aside on a paper towel. In the same skillet, add the sage leaves and fry in batches until dark green and crisp.
Once the butternut squash is tender, remove roughly a 1/2 - 3/4 cup of stock with a ladle and set aside. Using an immersion blender or by transferring the soup to a blender, puree the soup until smooth. If it's too thick, return some of the broth you removed. Season with salt & pepper to taste.
Serve the soup with a sprinkle of sage leaves & bacon on top. You’re gonna be happy you made this.