Butternut Squash & Bacon Soup
This bacon and veggie-filled soup is a perfect comfort food. Top with sour cream, a swirl of heavy cream, fresh-ground black pepper, or freshly grated extra-sharp cheddar, and serve with thick, crusty bread.
This bacon and veggie-filled soup is a perfect comfort food. Top with sour cream, a swirl of heavy cream, fresh-ground black pepper, or freshly grated extra-sharp cheddar, and serve with thick, crusty bread.
- 1 lb maple-cured bacon chopped
- 1 large white onion chopped
- 1 leek chopped (white bits only)
- 0.5 tsp garlic minced
- 1 tsp chicken soup base (better than bouillon, in this case)
- 2 large butternut squash or 3 small, all seeded, peeled and cut into uniform pieces
- 1 cup water or chicken soup stock or enough to cover squash
- 3 tbsp maple syrup
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp hungarian paprika
- 0.5 tsp pumpkin pie seasoning
- Carbohydrate 79.4266090902778 g
- Cholesterol 51.9733333333333 mg
- Fat 34.8617048611111 g
- Fiber 13.0809361195975 g
- Protein 16.3551086111111 g
- Saturated Fat 11.4831314138889 g
- Serving Size 1 1 Serving (764g)
- Sodium 709.228061805556 mg
- Sugar 66.3456729706803 g
- Trans Fat 3.9512798888889 g
- Calories 657 calories
Step-by-step
- Chop the bacon, onion, leek and garlic.
- Saute them in a soup pot on medium heat until the bacon is done and the leek and onion are starting to caramelize.
- Add the maple syrup and spices and stir well.
- Now add the butternut squash--just dump it in and spread it around a bit to level it off.
- Now add water (or stock--your choice) to just cover the squash.
- Add the soup base and stir it all up until the soup base is dissolved. (If you like thicker soup, add less liquid, or prepare to let it cook down later.)
- Now, crank up the heat to high and let it come to a boil.
- Then turn the heat down to something below medium--maybe medium/low--and let it simmer until the squash is tender enough to mash. (You can add a can of pumpkin puree at this point, if you want your soup thicker and less bacon-y. Just stir it in and let it cook for a few more minutes.)
- You can use a potato masher or potato ricer to smush the squash.
- If you want it really smooth, break out the food processor or hand blender. (I went for the hand blender, seeing as it performs so well when making Indian food.)
- Puree the entire thing, add about 1/2 cup of heavy cream, stir *very* briefly, just to swirl in the cream a bit, and serve.
While standard vegetable purees rely entirely on heavy cream for body, this formulation builds its foundation by rendering a full pound of maple-cured bacon directly in the pot. Sautéing the chopped white onions and leeks alongside the curing pork fat ensures that the alliums absorb the rendered drippings rather than sweating in isolated oil. Keeping the burner at medium heat prevents the garlic from scorching during this initial ten-minute phase, which protects the final brew from turning bitter. Integrating the maple syrup and spices directly into the hot fat toasts the ground cayenne, paprika, and pumpkin pie seasoning, blooming their fat-soluble compounds before any moisture enters the vessel.
Controlling the liquid level requires restraint because roasted or boiled squash naturally releases water as cell walls break down. Pouring in just enough water or stock to barely crest the top of the squash chunks keeps the mixture concentrated enough for proper simmering. Maintaining a vigorous boil for the first two minutes after adding the liquid helps drive off excess raw water before dropping the temperature to a gentle medium-low bubble. Simmering the squash until a paring knife slides through the thickest piece with zero resistance ensures the fibers will break down smoothly without requiring excessive straining.
Processing the cooked vegetables benefits greatly from a handheld immersion blender rather than a heavy countertop processor. Lowering the spinning blade directly into the hot pot lets you control the final particle size, whether you prefer a rustic mash or a completely velvety suspension. Stirring in the half cup of heavy cream precisely at the end prevents the dairy solids from breaking under prolonged exposure to high heat. Working with a heavy-bottomed stockpot prevents hot spots from scorching the thick squash purée while the immersion blending takes place.
Leftovers store safely in an airtight container in the refrigerator for up to four days without losing structural integrity. Reheating requires gentle stove heat over medium-low, accompanied by a splash of water or stock to thin out the starches as they rehydrate. Freezing is also an option for up to two months, though separating the dairy and freezing the soup before the final cream addition yields a smoother texture upon thawing.
