Hello, again! Now that we’re fastly-approaching the Thanksgiving holiday, I wanted to make this post all about Fall ingredients. To me, there is nothing that screams that more than squash. On a cool night where you can’t seem to shake the chill in the air, there is nothing that comes to my rescue more than a warm soup. My butternut squash soup is sure to warm you to the core and punch you in the face with flavor. Let’s get cooking!
2 Butternut squash, halved and seeded.
1 Spanish onion, roughly chopped.
1 Fuji apple, roughly chopped
1 clove garlic, grated or minced.
1 tablespoon freshly chopped thyme
5 pieces of bacon or country ham, thinly sliced
2 tbsp. olive oil
1 tbsp. butter
6 cups vegetable stock
2 cups heavy cream
Salt and pepper to taste
To start, take a sheet pan and drizzle with olive oil and sprinkle liberal amounts of salt and pepper. Then, take the butternut squash and place them face down on the sheet pan and move them around to ensure that they get evenly coated with oil and seasoning. Place into a 400 degree oven for about 45 minutes, or until browned on the outside and tender. While the squash is cooking, add the olive oil and butter to a heavy-bottomed pan and melt on medium-high heat. Once the butter has melted and started to hiss, add the bacon and allow it to crisp. Remove the bacon from the pot once crisp and add the onion and apple and season with salt and pepper. Stir every-so-often so that the aromatics get coated in the fat and cook through. Next, add the garlic and stir again, cooking for only about 60 seconds. Add the thyme and give another seasoning of salt and pepper. Finally, add the vegetable stock and heavy cream and reduce the flame to low, to simmer for about 20 minutes. Once the squash is cooked, remove from the oven and allow it to cool.
Kill the heat on your pan after 20 minutes and scoop in the flesh from the squash. Finally, take an immersion blender and blend the soup in the pot until smooth or ladle batches of the soup into a blender and puree. Check for seasoning and then dish up into serving bowls. I like to top mine with a little crème fraiche, toasted nuts (we used roasted seeds from the butternut squash), thinly sliced scallion and cranberry paste. That said, you can do whatever you think will go with this earthy soup. This soup can honestly be served warm or cold, but on nights like tonight, I most certainly prefer it warm.
I hope you make this soup and enjoy it as much as I do.