Roasted Butternut Squash Soup

 

 

 

 

 

 

 

If you are down and need some comforting, I’ve got just what the doctor ordered: roasted butternut squash soup. This is a creamy golden orange soup with a hint of nuttiness. I made use of roasted butternut squash to intensify the flavors. Finished with a touch of cream, freshly grated nutmeg and some bacon crisps, you will feel comforted already while making it.

INGREDIENTS:

(1) 2 Cups, Roasted Butternut Squash

(2) 3 Slices Bacon

(3) 1 Medium Onion

(4) 1 Sprig of Thyme

(5) 1 Carrot

(6) 1 Celery Stalk

(7) 4-5 Cups of Broth or Water

(8) 1/2 Cup of Whipping Cream

(9) 1/4 Teaspoon Grated Nutmeg

(10) Salt and Pepper to Taste

 

 

 

 

 

 

PROCEDURE:

(1) Peel, core and roast your butternut squash. You can use the recipe here or just cut into squares, drizzle with oil and roast in a preheated 400 degree oven for about 40 minutes or till tender.

(2) Cut bacon into lardons and render on low heat in a sauce pan. You should not need any oil, but if your bacon is lean, add about 1 teaspoon of oil to help the bacon brown. Take bacon out when crispy and place on paper towel while you continue with the rest of the soup.

 

 

 

 

 

 

(3) Chop the onion, carrot and celery stalk and saute in the rendered bacon fat together with a sprig of fresh thyme. Do not bother being fancy when chopping the vegetables as everything is going to be pureed later on. The combination of onion, carrot and celery is referred to as mirepoix in french or soffritto in Italian and is a great base for any soup you are making. Saute the vegetables for about 2 minutes.

(4) Add 2 cups of your roasted butternut squash to the sauce pan and saute for another 2 minutes. This improves the flavor of the soup.

 

 

 

 

 

 

(5) Pour in the broth or water or a mixture of both, stir, season with salt and pepper, cover and allow to cook on medium heat for about 15 minutes, just enough time for the vegetables to get tender.

(6) After 15 minutes, take out thyme and puree the soup with an immersion or regular blender. Add more broth/water if needed. After pureeing the soup, strain it through a sieve or strainer to ensure the soup is silky smooth.

 

 

 

 

 

 

(7) Return soup to pot, add cream and nutmeg and allow to heat up again.

 

 

 

 

 

 

(8) Take off fire and serve soup garnished with crispy bacon bits and some chopped chives.

 

 

 

 

 

 

Have fun trying this soup out. And if you love butternut squash, check out my Butternut Squash Risotto.