Here’s Nancy’s butternut squash soup recipe that we’ve fed to a number of our friends in the past and the reviews are very good. This is a nice Autumn comfort food for those cool evenings with a slightly sweet and mildly spicy flavor. You can substitute frozen squash if you wish but fresh is the best.
When buying your squash look for those that are firm with smooth skin that’s a uniform buff color has a smallish bulb end and thick neck. The older larger varieties are more flavorful than the smaller modern ones so you should try to find just one large squash for best results with this recipe.
- 8 slices bacon
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 granny smith apples, peeled and finely chopped
- 2 garlic cloves, chopped
- 4 lbs fresh butternut squash, peeled, seeded and chopped
- 6 cups chicken stock
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 cup whipping cream
sour cream (for garnish)
- In a large pot cook bacon until crisp, remove and set aside on paper towel, saving drippings in the pot.
- Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
- Add celery and apple to pan and saute 5 minutes.
- And garlic and saute 1 minute.
- Add squash and chicken broth, bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Crumble half of the bacon into the pot.
- Process mixture, in batches, in a blender or food processor until smooth. (it’s best to use a hand blender and process in the pot but it’s not required. Just remember that hot liquids can erupt from the blender when filled too much.)
- Return mixture to pot and stir in lime juice and remaining 7 ingredients.
- Simmer for about 10 minutes or until thickened.
- Serve topped with remaining crumbled bacon a dollop of sour cream and sprinkle of cayenne.