Butternut Squash Soup

Butternut Squash Soup

I had the best intentions to make butternut squash ravioli today, but as dinner crept closer I just wasn’t going to get it done. I had a pot of stock that I started earlier in the day so I figured I could turn the squash puree into soup. The soup was good even if it wasn’t as sweet as my wife likes it. Her favorite butternut squash soup recipe is really heavy on the apples. While this might not take the title of “favorite” soup recipe it was pretty easy and didn’t require a blender.

Butternut Squash

Butter Nut Squash Puree

Ingredients

2 lbs. Butternut Squash (peeled and roughly chopped)
A few strips of bacon (I used a whole pack)
3 or 4 sprigs of rosemary

Preparation

Heat over to 400
Put the squash in a roasting pan
Put a few sprigs of rosemary between around the squash
Lay strips of bacon on top
Roast for about 45 minutes – 1 hour or until squash is soft

Butternut Squash Soup

Ingredients

Butternut Squash Puree
Chicken Stock
Salt
Nutmeg
Cinnamon
creme fraiche

Preparation

Mix the puree and the stock until desired constancy is reached
Add salt, nutmeg and cinnamon to taste
Slap a big dollop of creme fraiche in the middle
Serve with pieces of rosemary bread

Last couple of thoughts: I split this recipe in two because I still think that the puree could make a really good filling for ravioli on it’s own. The measurements are kind of vague for these recipes because I really just eyeballed most of it. I bought a squash and cut it up. That yielded about a pound when peeled and chopped. When I got to the soup stage I would have liked double the amount of puree, that’s why I said 2 lbs. in the recipe. So, I think this is a good recipe for people who like a flexibility in what they’re cooking.

6 Responses

  1. I love to roast butternut squash, but I usually do not use bacon on it unless I am using the squash in a risotto. When I do, though, I like to add sage leaves underneath the bacon, plus a couple out in the open that are coated with a bit of oil. I find that sage and bacon go really well together.
    Of course, bacon goes with nearly everything.
    Now, to return to my bacon and chocolate sundae…

  2. Wow. That looks so simple and SO good. :D

    +Jessie
    a.k.a. The Hungry Mouse

  3. Looks pretty good. Today I had some pumpkin curry soup that Heather’s friend made and I was going to talk to you about doing some Autumn soups. I like the idea of adding the bacon since I usually find butternut squash soups too sweet.

  4. I just made a huge pot (3 x butternut squashes) of this for a party last weekend… I never tried it with bacon.. my recipe uses 2 med carrots (pureed as well) for each squash, and uses fennel seeds (in with the puree, to grind the fresh fennel up and maintain their flavor). I also just slice the squash into sections, put them in a large flat dish with a few inches of water on the bottom and mostly-cover in the microwave to steam them out of their skins easily, it only takes 15-20 minutes that way, though it probably doesn’t have the same taste as a bacon-roasted squash! I might have to try that, and making ravioli from it sounds delicious!

  5. Erin,
    Interesting technique, you really can’t beat the microwave for certain things can you? I just use a vegetable peeler to get them out of their skins though. I guess I left that part out of the recipe, oops.

  6. I tried the peeler but apparently I’m not very handy with one.. that skin is freaking tough, I can hardly chop the derned things in half.