Monday, October 18, 2010

Roasted Butternut Squash Soup


I've always been a soup kind of girl. Even growing up, me and my middle sister would fight over leftover soup. My little sister on the other hand despised them and when I mentioned soup while she was visiting she curled up her nose which told me she still didn't care for them. Needless to say, we did not have soup or stew while she was visiting. My immediate family though loves a good bowl just as much as I do, and we make a dinner quite often out of it. With a salad or a sandwich on the side, soup can be a quick and quite satisfying meal.

I've tried to make various squash soups in the past, but only to lukewarm reviews from the family, so when I came across the recipe for this roasted butternut squash soup on Tasty Kitchen I wasn't sure how well it would be received. I guess I worried for nothing. This soup turned out wonderful and I only made a few small changes to accommodate our families taste. The soup starts by peeling and dicing a butternut squash and roasting it in the oven along with a celery, carrot, onions and garlic. After about 20 minutes, a couple of peeled and cut up apples are added to the mix and the roasting continues for another 15 minutes or until the vegetables are soft.

,

The finished roasted vegetables are added to a food processor and are mixed with a couple of cups of chicken or vegetable broth until smooth or the desired consistency is reached. Add honey, sage, salt and pepper and pulse until combined. Meanwhile, bacon gets cooked in a Dutch oven until crisp. The bacon is removed from the pan and drained on a paper towel. All but 2 tablespoons of the bacon grease are drained from the pot and finally the blended vegetable puree is added to the Dutch oven with two more cups of broth. At this point, add more broth until the soup reaches the desired thickness (adding more broth for a thinner soup, or less if you like it on the thicker side). Simmer the dish for another 5 minutes making sure to taste one more time for salt and pepper.

I served this soup drizzled with sour cream and sprinkled with the reserved bacon and pepitas (roasted pumpkin seeds). Trader Joe's sells a good sized bag of pepitas for a decent price, or you can just make your own. A great fall flavored soup that was incredibly rich and tasty. My husband, kids and I loved this recipe, and I know I will be making this soup several more times this season. The soup made the perfect accompaniment to toasted cheese sandwiches, and the leftovers were just as tasty the next day! This recipe would also be a lovely addition for a soup course on Thanksgiving, so be sure to give this one a try!


Roasted Butternut Squash Soup
(adapted from Tasty Kitchen)
(Printable Recipe)

Ingredients:

2 1/2 pound Butternut squash, halved and seeded, cut into large cubes
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
2 medium onions, cut into eights
3 cloves garlic
1 1/2 tablespoons olive oil
Salt and Pepper
2 whole medium apples, peeled, cored and cut into eights
4-6 cups vegetable or chicken broth, divided
2 teaspoons honey
1 teaspoon dried sage
6 slices bacon, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Sour Cream (optional garnish)
Pepitas (optional garnish)

Preparation:

Preheat oven to 425 degrees F.

Peel and cut squash into large cubes. Place cubes into a large roasting pan. Add carrot pieces, celery, onion, and garlic. Drizzle with olive oil and add a good pinch of salt. Toss to coat and roast for 20 minutes in the oven. Add the apple pieces to the roasting pan and stir to combine. Return to the oven and roast for an additional 15 minutes or until vegetables are soft.

Add vegetable mixture to a food processor and blend with 2 cups of broth until desired consistency is reached. Add honey, sage, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pulse to combine. Set aside.

Cook diced bacon in a Dutch oven or heavy saucepan over medium-high heat until crisp. Transfer cooked bacon to a paper towel lined plate. Remove all but 2 tablespoons of bacon fat from the Dutch oven. Add the vegetable puree and two cups of broth (at this point you can add up to two more cups of broth depending on the consistency you are looking for). Taste for salt and pepper and let the soup simmer for 5 minutes.

Serve sprinkled with crisp cooked bacon, sour cream and pepitas.

33 comments:

  1. Soup is my #1 favorite thing to cook, so naturally I love eating it also. This butternut soup looks delicious. I love the addition of the apple and also the bacon.

    ReplyDelete
  2. Susi - This is the most beautiful squash soup that I've ever seen! I just love the color of it with the sour cream swirled through and all the fun condiments on top! It's just so appealing to the eye:)

    ReplyDelete
  3. Your soup speaks to me through the screen! It looks delicious...Theresa

    ReplyDelete
  4. I'm a soup girl too! this looks stunning and delicious!

    ReplyDelete
  5. I just purchased my first butternut squash of the season yesterday, so glad you reviewed this now!

    ReplyDelete
  6. Your butternut squash soup is absolutely beautiful!
    The recipe sounds delish. I printed out the recipe. I am following your blog now!
    Elisabeth@foodandthriftfinds

    ReplyDelete
  7. You gave me a great idea! I have some butternut squash and was just wondering what to do with them tonight. This looks delicious (and healthy!):)

    ReplyDelete
  8. That has to be the most beautiful soup I've ever seen. And not to mention incredibly delicious looking. Another wonderful recipe Susi! :)

    ReplyDelete
  9. another soup girl here and a lover of roasted pumpkin
    great recipe, thanks for sharing

    ReplyDelete
  10. I adore the butternut squash soup....this is really a perfect autumn treat with some garlic bread!

    ReplyDelete
  11. Wow! this photo got my attention! it's striking, Susi! This would be a hit at my house too. I like the extras you put on top. Creamy, crunchy, sweet, salty...it's got it all! Hey, I made that chili recipe the other night- it was SO good that I actually ate it for breakfast the next morning. AWESOME!

    Thank you again for your encouragement! I am so glad that your Hubs loves Reubens as much as mine does. When I told him my idea for the pizza round he was so excited. It really is tasty...I also ate it for breakfast one morning- cold. So good. Hugs, girl!

    ReplyDelete
  12. I'm loving the addition of bacon! I'm a soup girl too, but bacon makes everything better!

    ReplyDelete
  13. Sounds healthy and delicious, love your great presentation too..

    ReplyDelete
  14. Beautiful, bacon makes everything better, yum!

    ReplyDelete
  15. I love butternut squash soup. I've never had it with apples or bacon. Next time I make it I should definitely do the bacon. I'm not sure about the apples. Was it very sweet?

    ReplyDelete
  16. M @ Betty Crapper, I used Granny Smith apples, since that was all I had on hand and it didn't add a detectable level of additional sweetness but I'm sure if you used a sweeter apple you might be able to taste it!

    ReplyDelete
  17. How pretty! And I bet it tasted pretty good, too :-)

    ReplyDelete
  18. Lovely soup Susi. I bet it tasted as good as it looks.

    ReplyDelete
  19. This soup is beautiful! The apples are a nice addition :)!

    ReplyDelete
  20. What a gorgeous bowl of soup Susi! It has such incredible flavors in it - love the apples. It is the perfect fall soup!

    ReplyDelete
  21. I'm a soup girl too. And I love butternut squash. This looks beautiful. I wanted to thank you for your kind words on my blog..your thoughts and prayers are greatly appreciated. Take care, and thank you for sharing!

    ReplyDelete
  22. At first glance the presentation is lovely. As someone who makes an effort when it comes to plating, I can see the thought process and care that you took. Roasting the veggies is the key. It really allows you to take the soup to a whole new level.

    I would certainly indulge in a bowl or three.

    ReplyDelete
  23. I've got company coming this weekend, and a butternut squash soup might be just the thing. There's a bit of turkey stock in my freezer that I think might speak to the flavors in this recipe.

    Great garnish choices too!

    ReplyDelete
  24. This looks so good! I love the sour cream and bacon on top. I have lots of winter squash and apples- this is something that hubby and I would enjoy!

    ReplyDelete
  25. My fave garnishes!! Glad this was a hit!!! It looks beautiful.

    ReplyDelete
  26. Soup really is the best food, especially on a cold day. And I actually have a butternut squash on my counter waiting to get used, so thanks for sharing.

    ReplyDelete
  27. I'm a soup kind of girl too! And I've just been at a wedding where butternut squash soup was on the menu. We both loved it so this recipe is a keeper for the cold days that are starting!

    ReplyDelete
  28. What a delicious-sounding and beautiful-looking soup! I'll have to try it!

    ReplyDelete
  29. Gorgeous soup! I think I'll try it with delicatas :)

    ReplyDelete
  30. What a gorgeous bowl of soup! It's been much too long since I've made squash soup, so you've just inspired me!

    ReplyDelete

Leave a comment and make my day

LinkWithin

Related Posts with Thumbnails