If you’re not a fan of sweet-tasting soups, this recipe is for you! Cayenne pepper adds a little spice and bacon adds a nice savory flavor to this roasted butternut squash soup – a perfect starter for your Thanksgiving meal!
I’ve professed my love for butternut squash a million times on this blog, so I won’t bore you by saying it again. Last year I made this version, which includes apple to enhance the sweetness of the butternut squash. I’m a huge fan of it, especially topped with cheddar crostini. However, if you aren’t into sweet soups you may not be into it.
I can respect that, so I figured I’d make a more savory version. I’m not picky on how I eat butternut squash, but Kyle is. Are you surprised? ?
He likes it roasted if it’s covered in brown sugar, but he didn’t like the soup that had the apple in it because it was “too sweet”. I’ve made that soup probably 10 times since posting it last year because it’s so easy and a great way to use up butternut squash. Plus, it makes a great lunch and I can freeze any extra! Obviously I also love the taste of it!
I’ve been receiving a butternut squash just about every week in our CSA, so I figured I needed to come up with a more savory soup for Kyle.
When in doubt add bacon, right?
Bacon adds a nice smoky flavor while cayenne pepper adds heat. Those two combined make for the perfect savory pairing to sweet butternut squash! Kyle was hesitant to try it, but once he did he ended up loving it. ?
I loved it too of course, but that’s no surprise to you.
- 4 Slices Thick-Slice Bacon
- 1 Medium-Large Butternut Squash, peeled, seeds removed and diced
- 1 Onion, large dice
- 1 Carrot, diced
- Salt & Pepper, to taste
- ¼ Teaspoon Cayenne Pepper, cut in half for a mild soup
- 3 Sprigs Fresh Thyme, leaves removed from stems
- 4 Cups Chicken Stock
- Preheat the oven to 425º.
- Cook the bacon in a large skillet on high heat until crisp. Transfer the bacon to paper towels to cool, reserve the bacon grease.
- Combine the butternut squash, onion, and carrot and season with salt and pepper. Pour the bacon grease over top of the vegetables and toss to coat. (If your bacon didn’t render enough grease just drizzle the veggies with olive oil)
- Roast the vegetables for 35-45 minutes, or until they are caramelized and very tender. Remove the vegetables from the oven and let cool for a few minutes.
- Transfer the vegetables to a blender along with the cayenne, thyme, and chicken stock. Carefully blend the soup until very smooth (you can also use an immersion blender or food processor).
- Pour the soup into serving bowls, crumble the bacon over top each and serve!