Butternut Squash Soup
This creamy butternut squash soup is perfect for the fall and winter months. This recipe features roasted butternut squash, bacon, onion, and fresh herbs. And it gets a flavorful boost of fat with heavy cream and butter.
- 4 cups butternut squash (peeled and cubed)
- 4 tablespoons olive oil
- 4 pieces bacon (chopped)
- 2 tablespoons butter
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup white wine
- 2 teaspoons fresh thyme
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon Truvia Brown Sugar Blend
- salt and pepper to taste
- dash of hot sauce
- Preheat the oven to 400 degrees. Toss the butternut squash cubes in a bowl with the olive oil; season with salt and pepper. Lay the squash evenly on a lightly sprayed/greased sheet pan and roast in the oven for about 25-30 minutes (rotating the pan halfway through) until it begins to brown and is soft all the way through.
- Put the chopped bacon in a large soup pot and turn the heat on medium-low. Let the fat render slowly, stirring often with a spoon for about 5-7 minutes.
- Add the butter, onion and garlic; cook until soft (about another 5 minutes), stirring often.
- Increase the heat to high and add the white wine; stir constantly for about 45 seconds until most of the liquid has evaporated, scraping any bits off of the bottom of the pot.
- Add the next 5 ingredients and the roasted butternut squash and bring to a boil. Reduce heat to low and cover. Let simmer for 30 minutes, stirring occasionally.
- Turn the heat off. Season with the artificial brown sugar, dash of hot sauce and salt and pepper. Blend the soup with an immersion stick blender or scoop into a blender and puree until smooth. Adjust seasoning as needed with salt, pepper or spice. Sweeten with more brown sugar blend if needed.
You can buy pre-cut butternut squash in the fresh produce section of your grocery store.