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.
Course: Main Course
Keyword: Soup, Squash
4cupsbutternut squashpeeled and cubed
1teaspoonTruvia 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.