Peppery Roasted Butternut Squash Soup With Bacon
Creamy, spicy, and savory all at once, this peppery roasted butternut squash soup with bacon will become a family favorite.
Ingredients
- 2 slices of uncooked bacon
- 1 medium onion chopped
- 4 cups chicken broth I used homemade
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt you may want to skip or reduce this if using store-bought broth
- About 1 ½ cups roasted butternut squash ~470g
Instructions
- Cook the bacon and onion in a saucepan with a pinch of kosher salt over medium-high heat until the onion softens. There should be lots of brown bits on the bottom of the pot. I brought mine to the brink of burnt and then deglazed it by adding the chicken broth.2 slices of uncooked bacon, 1 medium onion, 4 cups chicken broth
- Stir in the nutmeg, pepper and salt.½ teaspoon nutmeg, ¼ teaspoon black pepper, ¼ teaspoon kosher salt
- Bring it to a boil and stir in the flesh of the roasted butternut squash. It will incorporate right in.About 1 ½ cups roasted butternut squash
- Bring it back up to a boil and then lower to a simmer. Puree using an immersion blender or transfer to a blender.
Nutrition
Calories: 64kcalCarbohydrates: 7gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 729mgPotassium: 194mgFiber: 1gSugar: 2gVitamin A: 3727IUVitamin C: 9mgCalcium: 28mgIron: 0.4mg
Tried this recipe?Let us know how it was!