Here is another perfect fall recipe from our friends at PaleoHacks. This is an easy-to-make, hearty meal that is the perfect dish to sit by the fireplace with a crackling fire and a toasty blanket. This thick and smoky butternut squash soup is full of aromatic herbs and crisp, salty bacon!
If you’re looking for an autumn-inspired meal to serve at holiday gatherings, this sweet and savory soup is a sure hit. It’s made with seasonal ingredients that warm you up on chilly days, and best of all, it can be blended right in the pot using an immersion blender for a weeknight meal with easy cleanup!
Butternut squash is full of antioxidants like beta-carotene and fiber, helping to boost the immune system and keep you feeling full.
The smoky flavor in this soup comes from roasting the squash along with garlic and onion until lightly browned. Roasting adds rich flavor and aroma that sautéing alone can’t match, condensing their natural sugars. Topping the soup with crumbled bacon adds even more smoky richness to the soup.
Chicken stock is used instead of water to marry all of the ingredients together, but you can also use bone broth for a boost of gut-healing collagen.
Get started by roasting squash, garlic, and the chopped shallot on a baking sheet for about 40 minutes, or until nicely browned around the edges. In the meantime, cook three strips of bacon until crisp and chop into small pieces. Pour the roasted squash, garlic, and shallot into a stock pot and add the broth, thyme leaves, and sea salt. You can also add fresh rosemary or sage leaves if you prefer. Use an immersion blender to blend the soup until smooth, or use a food processor if you don’t have an immersion blender. Heat the soup on the stovetop for five to seven minutes or until boiling.
To serve, ladle the soup into bowls and serve topped with crumbled bacon.
Smoky Butternut Squash Soup
Store soup in an airtight container in refrigerator for up to one week.
Prep time- 10 minutes
Cook time- 45 minutes
Total time- 55 minutes
Medium mixing bowl
1 butternut squash, peeled, de-seeded and cubed
2 garlic cloves
1 shallot, coarsely chopped
2 T avocado oil
4 strips ButcherBox bacon
3 cups chicken stock
3 sprigs fresh thyme, leaves only
1 t sea salt
1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Combine cubed squash, garlic and shallot in a medium mixing bowl. Drizzle with avocado oil and toss to coat. Pour onto baking sheet and bake for 40 minutes.
2. In the meantime, cook bacon until crisp in a medium pan. Set aside on a cutting board to crisp for 1-2 minutes, then chop into small pieces.
3. When done, pour the roasted squash, garlic, and shallot into a stock pot and add chicken stock, thyme leaves and sea salt. Use an immersion blender to blend until smooth.
4. Heat soup for 5-7 minutes. Serve hot topped with crumbled bacon.